I am currently experimenting with a number of alternative ingredients for lemon drizzle cupcakes/muffins as I believe there must be healthier combinations.
My first attempt wasn’t so great. I had read that it was fine to use a vegetable purée as an alternative to butter and thought I would soften and caramelise a pink onion. The concept would have been fantastic as a savoury lemon and parmesan treat but that was not what I wanted. I also realised that when eliminating every bit of fat, it was far too tough/spongy like a bouncy ball.
And so this is what I came up with with a little Betty Crocker vanilla icing cheat on top. Of course, I would normally use quark & sweetener, but I needed to use up what we had left from a birthday cake I made recently as we are about to head on a campervan trip in our Mazda Bongo… and what fun is camping when you’re not having a little homemade treat?
-225g Self raising flour
-4 egg whites (I had them left over from a previous recipe that didn’t need them)
Zest of 1 lemon
1/2 tbsp lemon juice
100g Fat Free Natural Yoghurt
150ml Sunflower oil
Topping: I used Betty Crocker Vanilla Icing, but personally I would use Quark, Sweetener & Vanilla Essence
1. Preheat oven on gas mark 4 and line a 12-hole muffin tin with bun cases.
2. Mix all the ingredients together in a mixing bowl and equally spoon out in to the cases.
2. Place in the middle of the oven for 20-22 minutes. Pierce with a skewer in the centre and see if it comes out clean – if not, bake a little longer and carefully keep checking every couple of minutes.
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