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Lemon Drizzle Skinny Mini Muffins

My favourite flavour for summer desserts has to be lemon. This recipe has a strong lemon flavour as it features in the sponge, the sticky syrup and the glaze.

It calls for low-fat yoghurt and no oil or butter – however, the syrup and eggs help keep it moist and yummy. As you probably know, fat contains more than twice the calories of protein and carbohydrates. Keeping the fat content low in your home baking will help keep the calories at bay. We’ve supplemented a reduced sugar content with stevia so the cakes will satisfy your sweet tooth without being super high in sugar.

  • Difficulty: Medium
  • Time: 40 mins
  • Servings: 12
  • Calories: 116
  • Vegetarian

Ingredients

For the loaf:

  • 3 large eggs (180g)
  • zest of 2 lemons
  • 1/2 tsp high quality vanilla essence
  • 150g caster sugar
  • 235g low fat yoghurt
  • 2 tsp baking powder
  • 180g plain flour

For the syrup:

  • juice of 1 lemon
  • 2-3tbsp Stevia
  • pinch xanthan gum

For the glaze:

  • 1 tbsp icing sugar
  • squeeze of lemon juice

Instructions

Step 1:

Whisk together your eggs, lemons, vanilla, sugar and yoghurt until light and fluffy.

Step 2:

In a separate bowl combine flour and baking powder and fold into your eggy mix.

Step 3:

Bake in mini muffin liners on 180°c for 20 minutes. The mix should be half a cm from the top of the liner.

Step 4:

Combine your syrup ingredients and brush over the baked muffins followed by a dollop of glaze

P.S. Top tip: Candy your own lemons for a shiny jewel like topping! Slice your lemons finely and boil in sugar and water for one hour. Dehydrate them on a low temperature in the oven for 2 hours. Cut into small triangles to top your muffins!

– Please note all recipes are my own and property of The Skinny Bakery Ltd. If you wish to share them, please credit us – thank you!- Mariella Forte, founder, The Skinny Bakery

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