lemon blueberry muffins
what you’ll need
2 egg whites
1 pinch salt
200g blueberries
150 grams nonfat Greek yogurt
80 milliliters lemon juice
100 milliliters milk
25 grams melted butter
200 grams all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
grated lemon peel of one organic lemon
50 grams sugar
50 grams erythritol
what to do
preheat oven to 350 degrees
in a bowl with a hand mixer, whip egg whites and salt until stiff.
In a bowl, whisk together the yogurt, lemon juice, milk, and melted butter until fully combined.
In a separate bowl, combine the flour, baking powder, baking soda, lemon zest, and sweetener.
Gradually add the dry ingredients to the wet ingredients, stirring briefly but vigorously to incorporate.
Gently fold in the beaten egg whites, being careful not to deflate them. Stir in blueberries
Pour the batter into muffin tin
Bake the cake for 20 - 30 minutes, or until a toothpick comes out clean
Allow to cool and enjoy!!
