Always check the labels of the products you use.
Method
- 1
Bake. Adjust oven rack to middle position and heat oven to 175°C. Line 12 muffin cups with paper holders. Beat together flour, baking powder, bicarbonate of soda, and salt till everything is uniformly mixed; keep to one side in a mid-sized bowl. Beat butter and sugar with an electric beater till everything is uniformly mixed in a big bowl. Beat in yogurt, eggs, zest, and juice. Tip in dry ingredients and mix with a wooden spoon till uniformly distributed. Fill muffin tins 2/3 full using batter. Top every tin using coconut. Bake till a tester inserted in the center of a muffin comes around clean, around 20 minutes. Leave till it is cold for 5 minutes next move to a rack to finish cooling.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
16.6 g per serving
33.2 % of the 50 g daily maximum · 66.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 242 kcal |
| Protein | 3.5 g |
| Carbohydrate | 30.2 g |
| of which sugars | 17.7 g |
| of which free sugars | 16.6 g |
| Fat | 12.4 g |
| of which saturates | 8.3 g |
| Fibre | 1.3 g |
| Salt | 0.57 g |
Protein per 100 kcal
1.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
