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Lemon bix & yoghurt muffins

Serves: 4
Prep: 15
Cook: 20

    Fresh and fragrant lemon muffins will brighten any lunchbox!


    • 6 Weet-Bix, crushed
    • 1 cup white self-raising flour
    • 1 tsp baking powder
    • 1⁄2 cup caster sugar
    • 1⁄4 tsp salt
    • zest from 1 lemon
    • 1⁄4 cup freshly squeezed lemon juice
    • 1 cup Greek yoghurt
    • 2 large eggs
    • 1⁄4 cup light flavoured olive oil
    • 1⁄2 tsp vanilla essence


    1. Preheat oven to 180°C (350°F). Oil a 12- hole muffin tin, or line with paper cases.
    2. Combine dry ingredients and lemon zest in a large bowl, make a well in the centre and set aside. In a separate bowl or jug whisk together wet ingredients.
    3. Pour wet ingredients into dry and fold to just combine—don’t over-mix or your muffins will be tough. Divide evenly into prepared pan.
    4. Bake 20–22 minutes, until tops are firm and a skewer inserted into the centre of a muffin comes out clean. Remove from tin and cool completely on a rack.

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