Lemon muffins with lavender honey
I was so inspired by my friend’s photo of lemons in his garden that I decided to bake some lemon-honey muffins.
They turned out rather delicious. I had a jar of lavender honey which I used in baking. It won’t make a big difference if you use any other honey, but I wanted the taste of summer in my mouth. Lemons and lavender complement each other nicely!
Yield: 4 muffins, prep time – 5 minutes, cooking time – 20 minutes , total time – 25 minutes
Macros per piece: macros is approximate (depends on the portion size)
Calories: about 90 kcal
Protein: about 5 grams
Carbs: about 10 grams
Fat: about 4 grams
4 Tbsp wheat flour
2 Tbsp liquid stevia
2 Tbsp melted honey
½ lemon juice
2 lemon zest
3 Tbsp coconut oil
½ cup almond milk
1 tsp vanilla extract (or vanilla #sugarfree syrup)
½ tsp salt (optional)
1 ½ tsp baking powder
Preheat the oven to 180C degrees. Grease a standard 4 cup muffin tin.
Squeeze the juice of half a lemon. Grate the zest from two lemons.
In a medium bowl, whisk together all of the dry ingredients: oats, wheat flour, lemon zest, salt, baking powder.
In a separate bowl, beat together all of the wet ingredients: eggs,stevia, honey, lemon juice, coconut oil, almond milk, vanilla extract.
Make a well in the center of the flour mixture and pour the wet ingredients into it. Combine the ingredients quickly, being careful not to over mix. If the batter is dry, add in more liquid a tablespoon at a time. The batter should be thick and lumpy, not smooth.
Spoon the batter into the muffin tins, filling them about 2/3 full. Bake approximately 20 minutes or until golden and the tops spring back when lightly touched. Remove from oven and cool for 5 minutes before removing from pan. Cool completely on a wire rack.