Lemon & White Chocolate Muffins

Zest of 1 large lemon

Juice of 1 large lemon

⅓ cup extra virgin olive oil

⅓ cup milk

1 teaspoon vanilla extract

1 cup wholemeal self raising flour

1 teaspoon baking powder

Pinch of salt

2 tablespoons honey

2 tablespoons white chocolate chips

1. Preheat the oven to 180 degrees celsius

2. Add the wholemeal self raising flour, lemon zest, baking powder, salt and fold until combined

3. In that same bowl, add the lemon juice, extra virgin olive oil, milk, honey and vanilla extract in a large bowl and stir

4. Using 1 tablespoon, measure the mixture into lined muffin cases

5. Bake for 25-30 minutes or until a skewer that is inserted into the centre comes out clean

6. Leave in the pan for 5 minutes and then transfer to a wire rack for 10 minutes to cool

7. Place the white chocolate chips in a small microwave safe bowl and heat in the microwave at 15 second intervals until melted

8. Drizzle on top of the muffins