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Lemon mini muffins
Lemon mini muffins, easy to make, low sugar and perfect for freezing for the lunch box. Day one of the #cleanupurlunchbox challenge for October.
5
from
19
votes
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Course:
lunchbox
Cuisine:
Modern Australian
Prep Time:
5
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
36
mini muffins
Calories:
71
kcal
Author:
Kylie
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Ingredients
▢
1
cup
yoghurt
▢
½
cup
panela
▢
zest of one lemon
▢
juice of one lemon
▢
¾
cup
coconut oil
melted
▢
2
eggs
▢
1
cup
wholemeal SRF
▢
1
cup
self raising flour
Instructions
Preheat oven to 180 degrees.
Combine the yoghurt, lemon juice, lemon zest, melted coconut oil and eggs in a mixer and mix for 30 seconds.
Add the sugar and flour and beat for 1 minute.
/3 fill mini cupcake trays with the mixture.
Bake for 15 minutes or until a skewer comes out clean.
Cool on a wire rack.
Nutritional Information
Serving:
1
mini muffin
|
Calories:
71
kcal
|
Carbohydrates:
6
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Cholesterol:
11
mg
|
Sodium:
51
mg
|
Sugar:
3
g
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