INGREDIENTS FOR THE MUFFIN:
- 145 g Bake-Free Sponge cake-muffin flour mixture
- 45 g of 1:4 sweetener
- 1 pack of bourbon vanilla flavor, 20 g ground poppy seeds, a pinch black salt, 1 lemon grated peel and juice
- 155 g of water
For the lemon cream:
- 100 g cashews
- 1:4 Sweetener to taste
- 50 g of water
- juice and grated peel of half an lemon
PREPARATION:
Mix the ingredients and pour into silicone muffin molds. Bake in a preheated oven at 180 degrees for 20-25 minutes. Fort he cream blend the ingredients until creamy. It is worth soaking the cashews for a few hours beforehand and then straining them.
