Sugar-free nectarine muffins

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.

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