Ingredients for 10 pieces:
For the muffins:
- 200 g Bake-Free sponge-muffin flour mixture
- 100 g ground walnuts
- 125 g erythritol
- pinch of black salt
- half a packet of baking powder
- 80 g room temperature, sugar-free coconut yogurt
- 1 tablespoon vanilla extract
- 120 g room temperature water (or sugar-free plant-based milk)
- 40 g freshly squeezed lemon juice
- grated zest of 1 untreated lemon
For the glaze:
- 100 g very thick coconut cream
- 10 g erythritol powdered
- 1 g konjac flour
For decoration:
- grated zest of 1 untreated lemon
- fresh lemon balm
- lemon slices
PREPARATION:
For the glaze, mix the ingredients until smooth (it's recommended to mix the dry ingredients first) and place it in the refrigerator to thicken.
For the muffins, mix the wet and dry ingredients separately, then combine and blend them together. Spoon the batter into silicone muffin molds (I got 10 muffins) and bake in a preheated oven at 180°C for 25-30 minutes using both top and bottom heat. Once cooled, decorate with the glaze, lemon zest, and lemon slices.
