Lemon & Greek Yoghurt Protein Cupcakes

Ingredients:

*Grated rind of two lemons
*4 tbsp lemon juice
*2/3 of a cup of caster sugar

"Original recipe was 2 cups!!!! You can substitute with artificial sweeteners if you prefer, but I'd rather the real deal if I'm going to eat sweet. Could probably even reduce it to 1/3 of a cup of sugar."

*2 eggs
*1/3 cup of olive oil (and a dash extra if your mixture is too thick) - original recipe was 1 cup
*1 cup light greek yoghurt
*1.5 cups Self Raising flour- original recipe was 2 cups
*1/2 cup Vanilla or plain Protein powder

"Make sure your choice of protein powder will bake well - a good indication of this will be to combine your powder with 100 grams of greek yoghurt - a good powder will not lump and will taste nice with the yoghurt. For us Aussies - I use Natures Way Figure Protein Vanilla"

Method:
Beat lemon rind, eggs, sugar & oil in a large bowl until smooth. Add lemon juice & yoghurt to mixture; beat to combine. Sift in flour & protein powder; beat to just combine (but no extra or the mixture will become too dense). This mixture can either be baked as a cake @ 180 degree Celsius (moderate oven) for 45 mins or as mini cupcakes @ 180 degrees Celsius for approximately 15 mins per batch. I cooked one batch til golden and one batch still white on the outside and they seem to be more moist and soft when they're not cooked for quite so long but this is up to personal taste!

Nutritional Content:
Serving size: 1 mini cupcake
Recipe makes approximately 27 cupcakes

Calories: 121    |   Fat: 4.3    |   Protein: 8.8   |   Carb: 11   |   Sugar: 6.6