Lemon Curd Muffins

Desserts

Lemon Curd Muffins

Serves:
12-14

Skill:
Easy

Time:
30 minutes

RECIPE BY: @sarahscleaneats_

INGREDIENTS:

DRY:

  • 3 cups almond meal

  • 2 tbsp baking pouch sweetener

  • 1 tsp baking powder

  • Desiccated coconut, for topping

WET:

  • 3 eggs

  • ¼ cup coconut oil, melted

  • 1-2 tsp vanilla essence

  • ⅓ cup sugar free maple syrup

  • ⅓ cup vanilla Almond Breeze almond milk

  • Juice of ½-1 lemon (depending on how lemon-ey you like it)

  • Lemon curd

METHOD:

  1. Preheat oven to 160C and line a muffin tin with patty pans.

  2. Into a large mixing bowl, add all the dry ingredients (besides the coconut) and combine.

  3. Add in the wet ingredients and mix well until a dough like mixture forms. If the mixture is too dry, add more Almond Breeze almond milk. If the mixture is too wet, add more almond meal.

  4. Using a spoon, divide the mixture between the patty pans only filling halfway.

  5. Add a good dollop of lemon curd and fill the rest of each patty pan with the remaining mixture.

  6. Top each muffin with a sprinkle of coconut.

  7. Bake for around 25-30 mins or until golden & cooked through.

  8. Allow to cool before serving & enjoy!

 

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