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Lemon Burst Bread & Muffins

April 20, 2010

This was one of the bake sale recipes that I made. The original recipe called to make it as a bread, but you could also do muffins too. I often rotate which one I make. I love the bread for Sunday mornings, but the muffins are perfect for an after dinner snack. Just remember to use real lemon juice in the recipe. NO lemon extract! It will change the entire taste of your muffins or bread and just tastes awful in comparison to using real ingredients.

Adapted from the “Lemon Yogurt Bread” recipe on the Taste of Home website . Recipe submitted by: Suzy Horvath

Yields about 12 slices or 12 muffins

Preheat oven to 325 degrees F.

Baking time: 45 minutes


  • 1-1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1 egg, beaten
  • 1 cup lemon yogurt (I used Wallaby’s for the bake sale)
  • 1/3 cup olive oil
  • 1 tbsp lemon juice

Preheat the oven to 325 F and lightly grease a 8 x 4-inch loaf pan. In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. Make a well in the centre of the flour mixture and add in the egg, lemon yogurt, olive oil and lemon juice. Slowly combine all of the ingredients together until just moist. Pour the batter into the prepared loaf pan or muffin pans and bake it in the oven for 45 minutes for bread, or 15-18 minutes for muffins, or until a toothpick inserted in comes out clean. Allow muffins or bread to cool before glazing.

4 Comments leave one →
  1. April 20, 2010 3:14 pm

    Those look amazing! I really wanted to buy one at the bake sale, but I was trying to be “good”. Now I’m regretting it!


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