This morning I had lemon muffins for breakfast.
I baked yesterday evening, so today I just needed to prepare a coffee and sit down to enjoy them. They are very easy to do, spongy and tasty.
These ingredients are for 3 big muffins or 4 small ones. I like them so much that next weekend I will bake them again, doubling –or tripling the quantities 😉
For 4 small muffins:
4 egg whites (about 120 gr.)
½ cup oat flour
juice of 1 lemon
zest of 1 lemon
1 tablespoon baking powder
some drops of stevia (or sweetener to taste)
a touch of orange blossom essence
2 tablespoons cream cheese (e.g. Philadelphia)
Pre-heat the oven to 180 degrees.
Beat the egg whites until stiff.
Add the oat flour, baking powder, some drops of stevia and orange blossom essence. Mix it slowly.
Add the juice and zest of ½ lemon (keep the other ½ for later). Mix it again.
Pour the mix into the muffin moulds (if they are silicone moulds, you don’t need to grease them).
Bake at 180 degrees for 25 minutes.
Let them cool.
For the topping:
Mix the cream cheese with a touch of stevia and the juice of ½ lemon. Stir it to get it mixed and creamy.
When the muffins are cold, top them with a nice spoon of this cream and some lemon zest.
Ready to eat!
If you prepare these muffins the day before and leave them over night in the fridge, the topping will get a bit hard like a cupcake 🙂