Page 62 - The Australian Womens Weekly Food

Lifestyle Sugar Free

LEMON, THYME & FETTA MUFFINS

PREP + COOK TIME 40 MINUTES MAKES 12
Preheat oven to 180°C/160°C fan. Line a 12−hole
(⅓-cup/80ml) muffin pan with paper cases. Sift 2 cups spelt
flour and 2 teaspoons baking powder into a large bowl; stir in
2 teaspoons finely grated lemon rind and 1 tablespoon finely
chopped fresh thyme. Whisk 1¼ cups natural low−fat yoghurt,
½ cup melted cooled virgin coconut oil, ¼ cup pure maple
syrup and 2 eggs in a jug. Pour over dry ingredients; stir with
a fork until almost combined. Fold through ½ cup crumbled
goat’s fetta. Spoon mixture into cases; top with combined
⅔ cup crumbled goat’s fetta, ⅓ cup pepitas and 2 tablespoons
fresh thyme leaves. Bake for 30 minutes or until a skewer inserted
into the centres comes out clean. Cool in tray for 5 minutes.

62 AWW FOOD • ISSUE THIRTY FIVE