95gdairy-free margarine - (or butter if not dairy free)
75mlvegetable oil - I use mild olive oil
195gwhite granulated sugar
225gdairy free yoghurt - I used Alpro which is made from soya, hence this recipe is not soya-free. You could use cows milk yoghurt if you're not dairy free
2mediumeggs
250gFree From Fairy gluten free self-raising flour - I always use my wholegrain flour blend. If the self raising isn't available you'll need to add 2 1/2 tsp baking powder with the plain flour
1lemon - zest only
1tsplemon extract - I think the juice of the lemon would be fine if you don't have this
Instructions
In a large bowl cream (whisk) the margarine, oil and sugar together until the mixture turns pale and flufffy
Add the yogurt, lemon zest, lemon extract and eggs and continue to whisk on a high speed for about 1 minute
Fold in the flour
Dollop the cake mix into 12 muffin cases in a muffin tray and bake in a pre-heated oven for 20-25 minutes at 180 degrees, 160 degree fan oven until a skewer comes out clean and the top springs back when you touch it