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Lemon Drizzle Muffins

April 1, 2012 10 Comments

7.1Kshares

Can you believe these Lemon Drizzle Muffins right before your very eyes are Slimming World friendly?

Slimming Eats Lemon Drizzle Muffins - vegetarian, Slimming World and Weight Watchers friendly

Some of the low syn cake recipes out there are pretty disappointing when you bite into them, they look good, but they either taste far too bitter from sweeteners or are just like a mouthful of egg – not pleasant at all.

Slimming Eats Lemon Drizzle Muffins - vegetarian, Slimming World and Weight Watchers friendly

These however are delicious and low syn and great for when you have a craving for some cake but don’t want to bust the daily syn allowance.

Slimming Eats Lemon Drizzle Muffins - vegetarian, Slimming World and Weight Watchers friendly

Served with a nice cuppa and some fresh fruit (my favourite is raspberries) and these are delicious.

You could actually have two of these, if you have lots of syns spare and still not break your daily syn allowance.

Slimming Eats Lemon Drizzle Muffins - vegetarian, Slimming World and Weight Watchers friendly

That’s pretty good right?

Mmmmmmmm, eat me now!!

Slimming Eats Lemon Drizzle Muffins - vegetarian, Slimming World and Weight Watchers friendly

5.0 from 1 reviews
Lemon Drizzle Muffins
 
Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
Author: Slimming Eats
Serves: 8
Ingredients
  • 1 cup (240ml) of all purpose flour (20 syns)
  • 1 teaspoon of baking powder
  • ½ teaspoon of baking soda (0.5 syns for both of these)
  • ½ cup (120ml) of fat free lemon yoghurt
  • ¼ cup (4 tbs) of sweetener of choice - 2 syns
  • 2 eggs
  • Juice and rind of 1 small lemon (or use 1 tsp of lemon extract)
  • Spray oil
  • For the drizzle
  • 30g of icing sugar (6 syns)
  • juice of half a lemon
Method
  1. Preheat oven to 180c or 350f
  2. Add the yogurt, egg, sweetener, juice and rind of lemon to a bowl and whisk thoroughly.
  3. Sieve in the flour, baking powder, baking soda and mix until all ingredients are combined.
  4. Spray 8 muffin cases (or use a silicone muffin tray) with spray oil
  5. Bake in oven until lightly golden and a skewer entered in the centre comes out clean (approx 30mins)
  6. Pierce all over the top of the muffins with a small wooden skewer and allow to cool.
  7. For the drizzle
  8. Add the icing sugar to a bowl
  9. Slowly add the juice of half a lemon, stirring after each little bit, until you have an icing that can be easily drizzle (not to thick, not too runny)
  10. Once muffins have cooled, drizzle icing over the top.
  11. These are great with some fresh fruit (especially raspberries)
Notes
This recipe is vegetarian, Slimming World and Weight Watchers friendly

Extra Easy – 3.5 syns per muffin
Green – 3.5 syns per muffin
Original – 3.5 per muffin
Weight Watchers Smart Points - 3
Nutrition Information
Serving size: 1 Calories: 93.4 Fat: 1.2g Saturated fat: 0.4g Carbohydrates: 16.7g Sugar: 5.0g Sodium: 79.3g Fibre: 0.5g Protein: 3.9g
3.5.3208

 

It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.

Nutritional information is an estimate and is to be used for informational purposes only

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Filed Under: 2+ syns, by course, by ingredient, by type, dessert and cakes, eggs, Extra Easy, Green, Original, Recipes, snacks, Vegetarian Tagged With: lemon drizzle cake, low syn cake, slimming eats, slimming eats recipe, slimming world, slimming world recipes, slimming world USA, weight watchers, weight watchers recipes

Previous Post: « Chicken Caesar Salad
Next Post: Syn Free Lime and Coriander Rice »

Reader Interactions

Comments

  1. Emma Richards

    April 11, 2012 at 7:40 am

    These look really good, I may ahve to give them a go.
    I’m not really a ‘cup’ person. Could you possibly advise how many ounces or grammes in a cup please?

  2. Peter Miller

    June 19, 2012 at 7:43 am

    you need firm cases or they spill over but verey nice will do again

  3. Laura Davis

    May 5, 2017 at 2:41 am

    Hi Siobhan
    Could I make this recipe in a 1lb loaf tin instead and cut into 8 slices?
    Thank you xxx

  4. Shevy (Slimming Eats)

    May 5, 2017 at 9:13 am

    I don’t see why it wouldn’t work, you just may need to cook for a little longer. 🙂

  5. Rhodawillis

    August 21, 2017 at 3:20 pm

    Your recipes look delicious cant wait to try some of them thanks

  6. Shevy (Slimming Eats)

    August 21, 2017 at 6:20 pm

    thanks so much Rhoda. I hope you enjoy 🙂

  7. Tina

    June 25, 2018 at 8:46 am

    These are absolutely delicious and so easy to make!! Definitely helping with the sweet cravings!!

  8. Lauren Totman

    February 12, 2020 at 5:38 am

    Made these for a Slimming World taster (haven’t been yet, will let you know how it goes!), had to make a few adjustments to the recipe cos of my oven. Made several batches to perfect them, they are absolutely delicious! I used double the amount of icing sugar cos I like it really sweet and the original amount didn’t seem enough for my cakes for some reason. But it only pushed up the value of the cakes up to 3 syns each. Still really good! I’ll probably make these 100 x more in the future. Really great recipe, thanks!

  9. Bobbie

    May 25, 2020 at 4:06 am

    If you don’t have lemon yoghurt, could you use plain yoghurt and add lemon juice instead ?

  10. Siobhan (Slimming Eats)

    May 26, 2020 at 8:07 am

    You can definitely give that a try.

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Hey! I am Siobhan, a full-time mum and food blogger. I was born in London but now live in Ontario Canada ...

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