Lemon cheesecake mini-muffins
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20 (makes 20 muffins)
Time to make:
32 mins (Hands-on time: 20 mins, Cooking time: 12 mins)
$0.25 per serve
(at time of publication)
Full ingredients list:
- 3 eggs, separated
- 1 cup thick low-fat plain yoghurt
- 1/2 cup low-fat cottage cheese
- 1/2 cup sugar
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 3/4 cup rice flour
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Line a 24-hole mini-muffin tin with paper cases.
Step 2 Using a food processor or stick blender, blend egg yolks, yoghurt, cottage cheese, 1/4 cup sugar, lemon zest and lemon juice. Add rice flour and stir to combine. Transfer to a large bowl.
Step 3 In a bowl, beat together egg whites and remaining 1/4 cup sugar into a meringue. Fold lightly into lemon mixture. Spoon into mini-muffin paper cases and bake for 10–12 minutes, or until lightly coloured on top and springy when touched.
These muffins may sink a little once cooled.
Sprinkle with icing sugar and lemon zest.
About this recipe
First published: November 2011