Lemon Matcha Muffins
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Serves: 6
Prep: 10 minutes
Cook: 15 minutes
Ingredients
MUFFINS:
180 g Plain Flour (2 Cup)
95 g Natvia (1/2 Cup)
1 tablespoon Matcha
Zest of 1/2 a lemon
Juice of 1 Lemon
1 Egg
185 g Almond Milk (3/4 Cup)
1.5 teaspoon Baking Powder
2 teaspoon Vanilla
Pinch of salt
FROSTING:
150 g Lighter Cream Cheese
2 tablespoon Natvia
1 teaspoon Matcha
0.5 teaspoon Vanilla
Method
- Pre-heat the oven to 200 degrees centigrade and prepare your muffin cases; pop to one side. Mix all dry muffin ingredients in a bowl. �
- In a separate bowl or jug mix all wet ingredients and then pour the wet into the dry bowl. Mix well until a smooth batter is formed. �
- Fill each muffin case ¾’s of the way full and pop in the oven to bake for 15 minutes. �
- Whilst the muffins bake you can make your frosting- Simply blend all ingredients until smooth and well mixed; pop in the fridge. �
- Once the muffins are baked, remove from the oven and leave to cool completely. �
- Once cool top with your frosting and decorate with some cacao powder if you wish. �
- Store in an airtight container in the fridge for up to 3 days. �
| Carbs | Pro | Fats | Energy KJ | Calories | Serving Size |
| 20.8g | 7.4g | 8.1g | 847 | 203 | 115g |
