You know when to prune your roses right? When the forsythia blooms. Our forsythia has not bloomed yet. It is still trying to snow here this week! Soon, spring will come soon!
I am very excited about these gluten/flour free muffins! They taste like cake to me because I haven't eaten any cake in maybe two years. So, I was excited to find this recipe that was so similar to a cake that I could eat. Unlike flour, I dare you to try to over eat these! They are made of mainly eggs and coconut flour and they are so full of protein you will be full for awhile after eating them. A perfect breakfast muffin because they will keep you full till lunch.
Blueberry Lemon Muffins
Ingredients:
6 eggs
1/2 cup coconut oil, melted
1 teaspoon pure vanilla extract
1/4 cup honey
1 lemon, juice and zest
1/2 cup coconut flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup fresh blueberries
Preheat oven to 350 degrees.
Whisk the eggs, coconut oil, pure vanilla extract, honey, lemon juice, and lemon zest together in a large mixing bowl. Sift the coconut flour, salt, and baking soda and stir until well combined. gently fold in the blueberries.
Line your muffin pan with natural parchment muffin papers. (The printed ones from Wilton will stick to your muffins). Scoop 1/4 cup of the batter into each lined muffin cup and bake for 26 minutes. You can stick a toothpick in them just like regular cake to test if they are done.
Yield; 12 muffins
* To make Strawberry Lemon Muffins just replace the blueberries with 1 cup of fresh strawberries chopped up into small pieces.
Line your muffin pan with natural parchment muffin papers. (The printed ones from Wilton will stick to your muffins). Scoop 1/4 cup of the batter into each lined muffin cup and bake for 26 minutes. You can stick a toothpick in them just like regular cake to test if they are done.
Yield; 12 muffins
* To make Strawberry Lemon Muffins just replace the blueberries with 1 cup of fresh strawberries chopped up into small pieces.
I was so happy with this recipe that I also made it in strawberry. They were even sweeter than the blueberry muffins. Love them!
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