Gluten-free mini lemon cheesecake muffins

Serves: 30 (makes 30 mini muffins)

Time to make: 22 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

spray oil, to grease

3 eggs, separated

1 cup thick low-fat plain yoghurt

½ cup low-fat cottage cheese

¼ cup sugar

1 lemon, 2 teaspoons zest of lemon lemon and 2 tablespoons lemon juice

¾ cup rice flour

¼ sugar, extra

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Instructions

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1 Preheat oven to 180°C. Grease mini muffin pans or cases.

2 Use a food processor or stick blender to blend egg yolks, yoghurt, cottage cheese and the first measure of sugar, lemon zest and lemon juice. Add rice flour and stir to combine.

3 In a glass or china bowl beat egg whites to a meringue with the second measure of sugar. Fold lightly into lemon batter. Spoon into prepared pan or cases and bake for about 10-12 minutes or until lightly coloured on top and springy when touched.

Serving suggestion

Dust with a little icing sugar and sprinkle with lemon zest.

HFG tip

These muffins may sink a little once cooled.
These muffins freeze well.

Nutrition Info (per serve)

Calories 45 cal

Kilojoules 190 kJ

Protein 2 g

Total fat 1 g

Saturated fat N/S

Carbohydrates 5 g

Sugar 4 g

Dietary fibre N/S

Sodium 30 mg

Calcium 20 mg

Iron N/S

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.