½ cup (100g) sugar
1 cup (250ml) natural yoghurt
1 lemon, juice and rind
2 tablespoons flour
Place egg and finely grated lemon rind in a mixing bowl.
Add sugar and beat until fluffy.
Fold in flour and lemon juice. Beat in yoghurt.
Pour mixture into 4 greased and floured muffin tins and bake in a moderate oven for about 15 minutes or until cooked when tested with a skewer.
Let stand for some minutes to cool before turning out.