Gluten-free mini lemon cheesecake muffins
Serves: 30 (makes 30 mini muffins)
Time to make: 22 mins
Hands-on time: 10 mins
Total cost: $6.00 / $0.20 per serve
(at time of publication)
Ingredients
- 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
Log In or Sign Up to save this recipe to your shopping list.
Instructions
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 45cal
-
Kilojoules 190kJ
-
Protein 2g
-
Total fat 1g
-
saturated fat N/S
-
Carbohydrates 5g
-
–Sugars 4g
-
dietary fibre N/S
-
Sodium 30mg
-
Calcium 20mg
-
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
