- 2 eggs
- 250 g sugar
- 80 g flour
- 450 ml LUXLAIT lactose-free milk, hot
- 40 g coconut oil, melted
- 1 lemon, grated peel
- 1 cupcake baking tray
1. Beat the sugar with the eggs, the grated lemon peel and melted coconut oil in a mixer for a couple of minutes and begin to add the milk with the flour little by little, until everything is well combined.
2. Spray the cupcake tray with baking spray and add a little flour before you add the mix.
3. Bake at 175°C for 35 - 40 minutes, remove from the forms while hot and leave to cool on a baking rack. Sprinkle with sugar and cinnamon.