If you’re like me and believe there’s a place for lemon in almost any dish, then this is the dessert for you! When it comes to baking, I love using olive oil instead of the traditional butter. Not only is it a healthier alternative with its high levels of monounsaturated fats and antioxidants, but I find it gives such great depth of flavour.

These muffins have a real tangy hit and make for a perfect afternoon pick-me-up…Enjoy!

Makes: 6 | Time: 30 minutes

Ingredients:

1 cup unbleached self-raising flour 
1/4 tsp salt
25g brown sugar
1/4 cup extra virgin olive oil
1/4 cup honey (maple syrup for vegan version)
2.5 Tbsp fresh lemon juice / approx 30 ml 
1/2 Tbsp fresh lemon zest
1/4 tsp vanilla extract
40 ml water (~3 tbs)
Icing sugar to serve

Method:

• Pre-heat oven to 175C (350F)

• Add the flour and salt to a large mixing bowl

• In a smaller bowl, combine all other ingredients together and whisk

• Add the liquid to the flour and mix with a spatula until combined, making sure not to overwork the mixture

• Oil the muffin tray, and spoon the mixture in evenly

• Bake for 18-20 minutes, or until a skewer comes out clean

• Allow to cool before removing from the tin, and dust with icing sugar to serve