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Makes 18 muffins
Preparation: 10 min
Cooking: 15-20 min
500 ml (2 c) cake flour
250 ml (1 c) ground almonds
10 ml (2 t) baking powder
5 ml (1 t) bicarbonate of soda
grated zest of 1 lemon
4 eggs
150 ml xylitol
375 ml (1½ c) Greek or plain yoghurt
10 ml (2 t) vanilla essence
2 nectarines, sliced
Preheat the oven to 190 °C. Line 2 muffin tins with paper cases and grease with nonstick spray.
1 Mix the flour, ground almonds, baking powder, bicarbonate of soda and lemon zest.
2 Whisk together the eggs, xylitol, yoghurt and vanilla essence.
3 Make a well in the middle of the dry ingredients. Pour the yoghurt mixture into the well and stir until just mixed.
4 Fill the muffin hollows two-thirds of the way with the batter. Arrange the nectarine slices on top and bake for 15-20 minutes or until a skewer inserted in the middle comes out clean. Serve with extra Greek yoghurt.
