Karen's Cave Kitchen
Lemon Raspberry Muffins
The very first time I made these muffins they came out perfect and beautiful.
The tartness of the lemons and raspberries is refreshing in these lightly sweet muffins. Pure muffin bliss!
4 cups Honeyville Blanched Almond Flour
4 Eggs (Brown and Cage Free)
1/2 cup Honey (Local, Raw and Unfiltered)
1/2 cup Coconut Oil, melted
1 tsp Baking Soda
1 tsp Sea Salt
3 tsp Pure Vanilla
2 Tblsp Freshly Grated Lemon Zest
8 tsps Fresh Squeezed Lemon Juice
2 cups Fresh Organic Raspberries, washed and patted dry
Preheat oven to 350°.
Combine almond flour, salt and soda in a medium mixing bowl. In a second medium bowl beat the eggs honey and coconut oil. I do this with my immersion blender until eggs become frothy. Next add lemon juice, lemon zest and vanilla into the wet ingredients and blend. Combine the dry and wet ingredients and stir until completely combined. Very gently fold in the raspberries. Spoon batter into a greased silicone muffin tin filling each one to the top edge. Bake for 25 minutes until tops have begun to brown.
Yields 12 muffins.