Gluten free cheese cupcake ready in no time. Made with hazel nut,
almond and Greek yogurt.
Servings: 12
Preparation time: 20 minutes
Cooking time: 20 minutes
Ingredients:
¼ cup almond, ground
¼ cup hazel nut, ground
16 ounces Greek yogurt
12 tablespoons artificial sweetener
2 whole eggs
1 teaspoon vanilla extract
4 tablespoons margarine, liquefied
Method:
1. Preheat oven to 350°F. Lightly grease 12 cup muffin tray
2. For base, mix butter, almond and hazel in a bowl.
3. In a different bowl, stir yogurt, sweetener, eggs and vanilla extract until smooth
4. Pour the base mix into prepared muffin tray. Top with yogurt mix with a spoon in each cup equally.
5. Bake for 16-18 minutes and refrigerate.
6. Serve.