Paleo lemon muffins 

These will convert the fussest of health food critics. Tried and tested ✌

LEMON MUFFINS

3 eggs

1 TBS coconut oil

Zest and juice from one lemon

1/4 dairy free milk

3 Tbs rice malt syrup

1/3 cup coconut flour

1/2tsp baking soda 

1/8 tsp Himalayan Salt 

OPTIONAL TOPPING

1 Tbs coconut oil

1 Tbs rice malt syrup

Zest and juice from half a lemon

1/4 tsp vanilla extract

DIRECTIONS

pre heat oven to 180°C 

If you are going to make the glaze start on this first.

In a saucepan combine the ingredients of the glaze, bring down to a simmer on low heat. Simmer for 5 minutes, stirring continuously then remove and allow to cool. 

In a large bowl whisk eggs, coconut oil, milk, and rice malt syrup. Stir in coconut flour, baking soda, and salt. 

Pour into prepared muffin trays and bake for 20 minutes or until the tops are slightly golden.

Allow muffins to cool before topping with the glaze.

Once glazed allow to cool in the fridge for 3o minutes for the glaze to set.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s