Protein-Packed Lemon Drizzle Cupcakes
These cupcakes have the flavor of a classic lemon drizzle cake but are much lower in calories and packed with protein. Perfect as a post-workout snack, right?
Makes 6
30 minutes
Ingredients:
- 1 lemon, scrubbed or organic
- 1 egg
- 60 ml milk
- 50 grams Greek yogurt (10%)
- 60 grams oat flour
- 45 grams vanilla protein powder
- 1 tsp baking powder
- 70 grams SweetLife Xylitol (birch sugar)
Instructions:
1. Preheat the oven to 180°C (350°F) and line a cupcake tin with cupcake liners.
2. Grate the lemon zest to get 1 tsp of zest, then juice the lemon.
3. In a large bowl, stir together 1½ tbsp of lemon juice, the egg, milk, and yogurt.
4. In a separate bowl, mix the oat flour, protein powder, baking powder, 50 grams of Xylitol, lemon zest, and a pinch of salt. Gently fold this dry mixture into the yogurt mixture.
5. Pour the batter into the cupcake liners and bake for 18-20 minutes until golden and cooked through (a toothpick should come out clean from the center).
6. For the lemon drizzle, combine 20 grams of Xylitol, 2 tbsp lemon juice, and 2 tbsp water in a small saucepan and bring to a boil. Poke a few holes in the cupcakes and pour the lemon drizzle over. Let cool completely.
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