12 Serves
62 Mins
Preheat your oven to 175°C and line a muffin tray with liners.
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Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
53 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
74 mg / 1,250 mgPotassium
16 mg / 4,700 mgSodium
105 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
1 g / 28 gSugar
17 g / 50 gSaturated Fat
6 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
In a large bowl, whisk together the flour, baking powder, and a pinch of salt.
In a separate bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
Beat in the eggs, lemon juice, and lemon zest until well combined.
Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Divide the batter evenly into the prepared muffin liners and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
9
g47
g11
g
