Lemon almond flour muffin

Ingredients

For 1 serving

• Almond flour25 g
• Eggs0.5
• Nonfat Greek yogurt30 g
• Honey8 g
• Lemon zest3 g
• Lemon juice5 ml
• Baking powder2 g

Contains: lactose, nuts, eggs,

Method

1. Heat the oven to 170 °C (conventional) and put a paper case in a muffin tin; the lower temperature stops the almond flour browning too much.
2. Wash the lemon, grate the zest, only the yellow part, and squeeze the juice.
3. In a bowl beat the egg with the Greek yoghurt, honey, lemon juice and zest using a fork.
4. Fold in the almond flour and baking powder and stir until the batter is even.
5. Spoon into the case and bake for 18–20 minutes, until the muffin is golden and a skewer in the centre comes out dry.
6. Let it cool in the tin for 5 minutes before lifting it out.