Lemony Yoghurt Baby Muffins
These were one of my experiments this week. I don’t like things too sweet so I tend not to use much sweetener in my baking. And here I didn’t have to use as much syrup as I added a little Lucuma powder which is naturally sweet with a low GI. Lucuma has a sweet caramel taste and creamy texture. A good source of phosphorus for strong bones and teeth 💪 ⠀ ⠀
They are also a denser type of cake due to the addition of yoghurt but it means they keep really moist. Delicious with a dollop of coconut yoghurt 😋 ⠀ ⠀
Makes 24 mini muffins (or 12 standard) ⠀ ⠀ INGREDIENTS ⠀ ⠀
300 g ground almonds⠀
2 teaspoons baking powder⠀
1 teaspoon Lucuma powder @green.origins (optional) ⠀
Zest of 2 large lemons⠀ Juice of half lemon⠀ 2 organic eggs⠀
100ml maple syrup or coconut blossom nectar ⠀
1 teaspoon vanilla extract⠀
70ml extra virgin macadamia nut oil @mokhado (or you can use melted coconut butter) ⠀
150 g Coconut yoghurt @coconutcollab ⠀
Additional yoghurt for serving. I used @coyo_uk which is thicker. ⠀ ⠀
METHOD ⠀ ⠀
1. PreHeat oven to fab 160 degrees⠀
2. Mix ground almonds, eggs, syrup/nectar, vanilla, oil, yoghurt, baking powder, lemon zest and lemon juice in a bowl.⠀
3. Mix until well combined.⠀
4. Spoon into mini muffin cases in a mini muffin tin. ⠀
5. Bake for 20 minutes approximately until cooked and golden. If using standard size cupcake cases bake for about 30 minutes.
⠀ 6. Cool a little in the tin then on a wire rack. ⠀ .⠀ .⠀