PREPARATION: 5 minutes, COOKING: 25 minutes;
Makes 24 muffins... Read more.
Preheat oven to 180°C conventional. Lightly spray muffin pans or use non-stick.
Blend Natvia and butter and beat in eggs. Thoroughly mix in yoghurt, citrus rinds and juices.
Carefully add the wet mix to the flour and roughly combine using a metal spoon. Do not over-mix.
Dollop into muffin pans and bake on an upper wrack for 20-25 mins or 10-15 mins for mini muffins.
Gradually add tapioca to lemon juice and stir slowly (tapioca loses strength if stirred rapidly).
Once dissolved, mix in Natvia as you heat slowly over a low heat, adding Natvia and stirring slowly until all dissolved. Stop heating as soon as it just reaches simmer.
Do NOT let the mix boil if possible: once it boils the tapioca begins to lose thickening strength. If you do, don’t worry, just let it cool to about room temperature (it will thicken as it cools),
Add ¼ - ½ teaspoon tapioca and reheat. If it’s too thick, just add a water.
If it’s not sweet enough, add a bit more of natvia, etc. I test by pouring some of the mixture in a small glass jar & microwaving for roughly 30-45 seconds.
Syrup topping can be stored in the fridge for at least a week so make a double batch to use on other baked desserts.
Once muffins are cooked (inserted skewer comes out clean), remove from oven and spoon topping mixture over muffins while still hot.
Decorate with extra rind curls.
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