Almond and Lemon Syrup Muffins

Almond and Lemon Syrup Muffins

  • Ingredients

  • 3/4 cup EQUAL Spoonful

    2 egg

    1 cup low-fat milk

    canola spread, melted

    2 teaspoons grated lemon rind

    2 cups self-raising flour

    1/4 cup ground almonds

    1/4 cup chopped pistachios

    1/3 cup lemon juice

    1 cup EQUAL Spoonful, extra

    1/2 cup water


1.) Preheat the oven to 180°C (350°F). Grease a 12-hole, ½-cup muffin tin.

2.) Combine the Equal, eggs, milk, canola spread and lemon rind in a large bowl, whisk until smooth.

3.) Add the flour and almonds, stir until combined. Spoon into the muffin tin. Sprinkle with the pistachios. Bake for 15 minutes or until just firm and lightly browned.

4.) Meanwhile, combine the lemon juice, extra Equal and water in a small saucepan, bring to the boil. Transfer the cooked muffins to a wire rack and brush them with the hot syrup. Allow to cool.

Nutritional Information

Energy 780kJ (186Cal)

Protein 5.3g

Fat, Total 9.0g

Saturated 1.5g

Carbohydrate 20.4g

Sugars 1.9g

Sodium 217mg