Every now and then I place a recipe of light desserts, and this time it was the turn of some delicious dietary lemon muffins that I made based on a recipe found on the net, using Spelled wheat flour (einkorn flour) instead of the traditional one. of wheat. Obviously these light desserts can also be made with common double zero flour , but they have the lightness of Greek yogurt to compensate for the carbohydrates.

DOLCI LIGHT: DIET MUFFINS WITH LEMON
For 12 muffins of 116 calories each
– 200 grams of flour (double zero, but I used Molino Bongiovanni Spelled flour )
– 140 grams of erythrol (they don’t go well with stevia )
– two teaspoons of baking powder
– a pinch of salt
– 75 grams of butter
– 170 grams of natural skimmed yogurt (white)
– 80 ml of skimmed milk
– 50 grams of egg white or two egg whites from two medium eggs
– zest of a grated lemon
– a drop of lemon flavor (I had the essence of bergamot)

Preheat the oven to 175 degrees. Combine the dry elements in one bowl (lemon, salt, yeast, erythritol and flour) and in another bowl combine the lemon flavored yogurt, egg whites, milk and melted butter instead. Pour the liquid ingredients into the bowl of dry ingredients. Divide the mixture into 12 non-stick muffin molds by covering them with 2/3 maximum of the dough and put them in the oven for 16 minutes, then do the toothpick test and if necessary continue cooking for another 4 minutes. Take them out of the molds when they are completely cold.