Preparation time
30min
Total time
55min
Portion
12
piece(s)
Level
easy
Ingredients
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
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 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
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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