Iced Lemony Yogurt Muffins

Ingredients

• Dr. Oetker Muffin Cases
  125ml (4 1/2fl.oz) whole milk yogurt
  75g (3oz) butter, melted
  2 large eggs, beaten
  1 ½ tsp Dr. Oetker Natural Lemon Essence
  150g (5oz) plain flour
  3.5ml (¾ tsp) Dr. Oetker Bicarbonate of Soda
  100g (4oz) caster sugar

To decorate:

• 150g (5oz) icing sugar
  ½ tsp Dr. Oetker Natural Lemon Essence
  3-4 tsp warm water
  Dr. Oetker Lemon Slices
  

Method

1. Preheat the oven to 180 C/ 350 F/ Gas Mark 4. Line 8 deep cup muffin tins with muffin cases. Mix the yogurt, melted butter, eggs and 1 ½ tsp lemon essence together.
2. Sieve the flour, bicarbonate of soda and sugar into a bowl. Make a well in the centre and pour in the yogurt mixture. Mix well to form a thick batter.
3. Divide the batter between the muffin cases and bake for about 25 minutes until lightly golden, risen and just firm to the touch.
4. Cool for 10 minutes then transfer to a wire rack to cool completely.
5. To decorate, sieve the icing sugar into a bowl. Add the lemon essence and stir in sufficient water to make a smooth, soft icing. Smooth the icing thickly over each muffin and arrange 2 lemon slices on top. Allow to set for a few minutes before serving.

Makes: 8