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Cooking with my Air Fryer | Lemon Yogurt Muffins.

After my successful experiment with apples, I decided to try another fruit with my muffins. This time, I used lemons in this recipe because you know what they say... when life gives you lemons, make muffins with it. Haha!

If you've been reading or have tried any of my muffin recipes, you might have noticed that I always use milk for baking. For this recipe, I switched to yogurt instead. Yogurt, as it turns out, makes baked goods taste better. Its tanginess adds an interesting, non-cloying taste to your muffins (or cakes, for that matter), while its creaminess helps make your baked goods soft and moist. In addition, it gives muffins a good rise as its acidity activates baking soda, which I also used in this recipe. Looks like I'll be using yogurt for baking more often from now on. 

Now enough of this chit-chat and let's move on to the recipe. :)

Lemon Yogurt Muffins

1 3/4 cups all purpose-flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup granulated sugar
2 large eggs
1/2 cup Greek yogurt (or plain yogurt)
1/4 cup butter, melted
zest and juice of one lemon (about 1/4 cup juice and 1 tablespoon zest)
1/2 teaspoon vanilla extract

For Lemon Drizzle Topping:
1/2 cup powdered sugar
2 tablespoons lemon juice

Just some muffins cooling down and waiting to be eaten... :)

1.Preheat air fryer to 170° Celsius.
2. In a large bowl, combine the flour, baking soda, baking powder, salt, and sugar. Mix in the lemon zest.
3. In another bowl, whisk the eggs together with the butter, yogurt, lemon juice and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.  
5. Pour the batter into paper-lined muffin cups. (This mixture yields about 12 regular-sized muffins.) 
6. Set your air fryer to Bake mode and at 170°C for 15 minutes or until a toothpick inserted in the center comes out clean.
7. Optional: Switch to Convection Broil for 2-3 minutes if you want the muffin tops to look more brown. (Kindly make adjustments to the temperature settings if you're cooking with a conventional oven.)
8. To make the drizzle, sift the powdered sugar in a small bowl. Add the lemon juice and stir until the sugar has melted enough and the drizzle can be poured. 
9. When the muffins have cooled down, pour the drizzle on the muffin tops.

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