
OMG! These muffins are amazing! I made these courgette and cardamom muffins, but when I went to taste them they were quite bland, so I added lemon curd in the middle and oh my days! The tanginess of the lemon curd really compliments this moist and fluffy muffins. You need to try this recipe!!
PREPARATION & COOKING TIME: 40mins
INGREDIENTS FOR 9 MUFFINS:
200gr courgette, grated
130ml sunflower oil
15gr stevia
45gr xylitol
130gr self raising gluten free flour
45gr gluten free buckwheat flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 lemon juice plus zest
1 teaspoon cardamom seeds, crushed
3 eggs, beaten
1 teaspoon xanthan gum
9 teaspoons lemon curd
- preheat oven at 190C / 350F
- mix together the oil and the eggs with a whisker, for 1-2 mins
- add the grated courgettes, lemon zest, cardamom seeds, stevia and xylitol. mix together
- in the meantime combine the flours, bicarbonate of soda, baking powder and xanthan gum and mix well with a spatula
- now add the dry ingredients to the wet ingredients and mix until combined
- line with muffin papers a muffin tray
- I personally weigh the mixture at 100gr per muffin, but you can just spoon the mixture between the 9 muffin cases
- place in oven and cook for 25-27 minutes or until a wooden skewer comes out clean from the middle of the muffin
- leave to cool on a wire
- once cool, with a small knife remove the centre of the muffin to create space for the lemon curd
- place one teaspoon of lemon curd in the centre of each muffin
- enjoy it!!
NUTRITIONAL VALUE PER PORTION | |
energy kcal | 242.3 |
fat | 17.9 |
of which saturated | 15.9 |
carbohydrates | 19.0 |
of which sugars | 1.0 |
fibre | 1.1 |
protein | 15.5 |
salt | 0.3 |
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