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Recipe by Sweetceliacworld
Try the gluten-free and lactose-free lemon muffins: delicious and light, with selected ingredients for an authentic taste. Find out more and savor Italian tradition!
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 2: Mix the ricotta and sugar well until creamy. Add the eggs, yogurt, lemon zest and lemon juice (the vial if desired).
Step 2 of 2: Finally, add the sifted flours and baking powder. Mix a little; the batter should remain very coarse. Bake for 22 minutes at 180°C
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving156 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 1,172 kJ280 kcal | 751 kJ180 kcal |
| Fat | 4.21 g | 2.7 g |
| of which saturated fatty acids | 1.87 g | 1.2 g |
| Carbohydrates | 56.16 g | 36 g |
| of which sugars | 20 g | 12.82 g |
| Fibre | 1.59 g | 1.02 g |
| Protein | 5.71 g | 3.66 g |
| Salt | 0.25 g | 0.16 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
