50g zucchini, cut into chunks
1 lemon, zest and juice
75g lactose free butter, melted
300g gluten free self-raising flour
½ tsp gluten free baking powder
½ tsp cinnamon
100g golden caster sugar
1 tub lactose free soft cheese mixed with 3 tbsp icing sugar, to make frosting
Serves - 6
Brush the muffin tin with oil. Switch the oven to 190C/ 170C fan/gas 5.
Grate the zucchini and put them in a large bowl. Grate the lemon zext and add to the bowl. Squeeze the lemon and add the juice to the bowl.
Break the egg into a bowl; if any bits of shell get in, scoop them out with a spoon. Stir the lactose free butter and egg into the zucchini and lemon mix.
Sieve the gluten free flour, baking powder and cinnamon into the bowl. Add the sugar.
Mix with a spoon until everything is combined, but don’t worry if it is lumpy.
Spoon the mixture into the tin. Put it in the oven and cook for 20-25 mins. Cool in the tin, then spread some frosting on each.
Recipe adapted from: Good Food