Lemon and Yoghurt Cakes

Ingredients

• 1 3/4 cups plain flour
• 3/4 cup sugar
  
• 1 tablespoon grated lemon peel
  
• 1teaspoon baking powder
  
• 3/4 teaspoon baking soda
  
• 1/4 teaspoon salt
  
• 1 egg
  
• 1 cup greek yogurt
  
• 6 tablespoons margarine, melted
  
• 1 tablespoon lemon juice

To serve:
blueberries
extra yoghurt

Method:
Preheat oven to 200 degrees. Grease a muffin tray, or you could alternatively use patty pans.
In a large bowl, combine all dry ingredients. In another bowl, beat the egg, yoghurt, margarine and lemon juice. Stir into dry ingredients until just combined. Fill greased muffin tray until two-thirds full. Bake for 20-24 minutes or until a skewer comes out clean. Allow to cool slightly, turn out and cool on a wire rack. Serve with extra yoghurt and blueberries