Lemon Cupcakes

Ingredients

• Wheat flour

  Whole-grain

  3 cup or 360g

• Salt

  Table

  ½ tsp or 3g

• Baking powder

  Leavening agents, low-sodium

  1 tbsp or 15g

• Dates, deglet noor

  400g

• Olive oil

  Salad or cooking

  100g

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  100g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Vanilla extract

  1 tsp or 4g

• Lemon zest

  6 tsp or 12g

• Whole milk

  3.25% milkfat, with added vitamin D

  360g

• Lemon juice

  Raw

  2 ½ tbsp or 38g

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
2. Sift the flour, baking powder and salt together in a bowl. In a blender, blend dates and olive oil. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the yogurt, milk vanilla extract and lemon zest.
3. Gently beat the flour mixture into the butter mixture, one third at a time, together with the lemon juice.
4. Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.