Mini lemon muffins

Ingredients (four servings):

  • 1 egg
  • 30 ml sunflower oil
  • 100 ml milk
  • 1.76 oz (50g) sugar
  • ½ lemon
  • 1 tsp rum
  • Pinch of salt
  • 4.59 oz (130g) flour
  • ½ tsp baking powder
  • powdered sugar (for spreading after baking)
  • 10.58 oz (300g) cream cheese yoghurt
  • We recommend 2 kegs Almonta Fruit Apricot & Vanilla


  • Whisk the egg with oil, milk and sugar. Add rubbed zest with squeezed lemon juice. Then add rum and salt and mix everything.
  • Now stir sifted flour with baking powder and add this mixture to the other, fluid mix, so that it turns into a smooth paste.
  • Pour the mass into the molds and bake for approximately 15 minutes at 200 degrees Celsius.
  • After baking, fill each mini muffin with cream cheese and sprinkle it with powdered sugar.