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Gluten Free Lemon Yoghurt Muffins/Cake


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Ingredients

12 piece(s)

Gluten Free Lemon Yoghurt Muffins/Cake

  • 3 large eggs, separated
  • 2 tbsp coconut oil, melted
  • 1 cup coconut milk
  • 8 oz natural or greek yoghurt
  • 5 tbsp lemon juice
  • 2 teaspoons lemon zest
  • 2/3 cup caster sugar
  • 3/4 cup GF self raising flour
  • 1 teaspoons GF baking powder
  • 6
    55min
    Preparation 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
5

Recipe's preparation

  1. 1 - make sure bowl and butterfly are super clean and super dry. whisk egg whites till stiff peaks form - 37deg/ sp4/ 3mins (or til stiff peaks form). set aside (in a large clean bowl)

    2 - dont clean the bowl but remove butterfly. mix egg yolks and coconut oil - sp4/ 10sec

    3 - add all other ingredients EXCEPT egg white

    4 - mix well - sp3/ 10sec

    5 - GENTLY fold batter into egg whites (i didnt use the Thermie - I did it in the bowl where I had put my eggwhites in step1)

    6 - lightly grease 12 muffin tray (1 cup size)

    7 - put trays in a large tray with 1/2 inch water

    8 - bake 25 mins at 180deg or until risen, cooked, and lightly golden

    9 - remove from oven, let cool slightly in the muffin trays, then gently turn out

    Note - these are quite a moist cake but quite delicious
10

Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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