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Lemon, chia and poppy seed protein cupcakes

A delicious healthy recipe commissioned from Sleekgeek Success Story turned Coach,  Sylvia Frank (read more about her here).

Carefully designed to fit in with the Sleekgeek Food List,  Healthy Meal Template, and  Portion Control Guide.

DETAILS

Recommended for: Slightly decadent treat (not everyday because this recipe is quite high in fat)

Serves: Makes 6 muffins

INGREDIENTS:

  • PROTEIN:
    • 1 cup low fat bulgarian yoghurt
    • Half a portion vanilla whey
    • 4 Tbsp low fat cottage cheese
  • VEGETABLES/FRUIT:
    • The juice and rind of 1 lemon
    • Half a cup of applesauce (bought or prepared by steaming and blending apples)
  • SMART CARBS
    • 1 cup oat flour (just blend oats finely)
    • 1 cup brown or wholewheat flour
  • HEALTHY FAT:
    • 2 Tbsp melted coconut oil
    • 3 Tbsp chia seeds
    • 3 Tbsp ground flax seeds
  • HERBS, SPICES AND EXTRAS:
    • Half tsp cinnamon
    • 1 tsp baking powder
    • 1 tsp bicarbonate of soda
    • 1 cup almond milk
    • Sweetener of choice (xylitol, canderel), to taste
    • Tbsp poppy seeds

UTENSILS:

  • Fine grater
  • Blender
  • Cup
  • Bowl
  • Spoons
  • Measuring spoons
  • Muffin tins
  • Paper cupcake holders
  • Spray and cook

INSTRUCTIONS:

  • Heat oven to 180’C and spray and cook a muffin tin, lining the tins with cupcake wrappers. (also sprayed with spray and cook)
  • In a cup mix together the ground flax seeds and chia seeds  with a little warm water and let it sit for 5 minutes to make a ‘flax egg’.
  • In a bowl, combine the ‘flax egg’, lemon zest, lemon juice, coconut oil, sweetener and almond/ soy milk.
  • Stir in the oat flour, wholewheat flour, baking powder, baking soda, cinnamon and a Tbsp poppy seeds
  • Spoon into the cupcake wrappers and bake in the oven for about 20 minutes. 
  • Test readiness by inserting a toothpick into the center of one of the cupcakes. If it comes out clean they are cooked, if it comes out wet they need longer in the oven.
  • Set aside on a wire rack to cool.
  • In the meantime, mix the whey and the cottage cheese until smooth for the topping.
  • When the cupcakes are completely cool, spread the topping on top.

TO SERVE:

  • Garnish the cupcakes with a little lemon rind or a few more poppy seeds and serve with an edible flower for presentation.

Point of interest: These cuppies are a healthier treat than sugary cupcakes and they are full of good fats (especially for hormone balancing). They do not come out light and fluffy, in fact they are a bit more like little muffins with a ‘cream cheese’ frosting.

Enjoy occasionally. ?

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