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Egg-free lemon yogurt and almond muffins

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Ingredients for 16 servings:

  • 200 g flour
  • 100 g ground almonds
  • 4 tsp baking powder
  • ½ lemon(s), grated zest and juice
  • 125 g sugar
  • 1 packet of vanilla sugar
  • 3 tbsp oil
  • 150 ml milk
  • 180 g yogurt (lemon yogurt)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Place paper baking cups in the muffin tin. Combine all the wet ingredients and all the dry ingredients in another bowl. Quickly mix the wet ingredients with the dry ingredients. Pour the batter into the paper baking cups and bake at 180 degrees Celsius (350 degrees Fahrenheit) for 25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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