| Cook Time | 22 minutes |
| Servings | muffins |
Ingredients
- 1 cup Self Raising Flour 120g
- ½ teaspoon Baking Powder
- ¼ teaspoon Bi Carbonate of Soda
- ⅛ teaspoon Salt
- 1 tablespoon Lemon Zest 5g, about 1 medium lemon
- ½ tablespoon Coconut Oil or Unsalted Butter, melted and cooled slightly, 7g
- 1 Egg Whites room temperature
- 1 teaspoon Vanilla Extract
- ¼ cup Agave Nectar 60mL
- ¼ cup Greek Yoghurt 60g
- 2 tablespoons Lemon Juice 30mL, about half of 1 medium lemon
- 2 tablespoons Skim Milk 30mL
- ¾ cup Blueberries 125g
Ingredients
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Instructions
- Preheat the oven to 170°C, and lightly coat 6 muffin cups with nonstick cooking spray.
- In a small bowl, whisk together the flour, baking powder, bi carbonate or soda, salt, and lemon zest. In a separate bowl, whisk together the coconut oil, egg white, and vanilla. Stir in the agave and Greek yogurt, mixing until no large lumps remain. Stir in the lemon juice. Alternate between adding the flour mixture and milk to the egg mixture, beginning and ending with the flour, and stirring until just barely incorporated. Gently fold in the blueberries.
- Divide the batter into the prepared muffin cups. Bake at 170°C for 20-22 minutes, or until the tops feel lightly firm to the touch. Cool in the pan for 10 minutes before carefully transferring to a wire rack.
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