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Soft, tender muffins with gentle notes of rosemary, lemon, brown butter, and spice. Lemon lovers are going to love these quick and easy lemon muffins with a crumb topping, they are perfect anytime, breakfast or snack. In a large bowl, combine coconut flour, salt and baking soda
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In a smaller bowl, blend together eggs, agave and oil This recipe is fab because it’s my staple muffin recipe, has minimal ingredients, you can modify the added sugar or even skip the icing on top, it packs a rich lemon flavor, a hint of rosemary, the olive oil ties everything in together, it’s perf for any season, and is a lemon lovers dream! Blend wet ingredients into dry, then blend in rosemary and lemon zest
Scoop batter 1 tablespoon at a time into greased mini muffin tins
Cool then remove from muffin tins and serve These scrumptious muffins are moist and sweet with a hint of tart lemon and aromatic rosemary Heat oven to 400 f Beat eggs slightly in medium bowl
Stir in remaining ingredients except sugar crystals just until moistened. Today i’m so excited to share with you my recipe for mrs Fold the lemon zest and rosemary into the batter Divide the batter evenly between the muffin tins
Fill each well about 2/3 of the way full
If you have extra batter, just fill up as much of another pan as you can Bake for 15 to 20 minutes The muffins should be just barely beginning to brown. These chocolate lemon muffins are light, flavourful and full of melted chocolate and lemon zest
Perfect for breakfast on the go, or a little pick me up! Although delicious with yogurt, these muffins are very good plain You could toast them and have them with butter, or even crisp them up and serve them over ice cream like a crazy dessert crouton (i think i am onto something here.). Fold in the lemon zest and minced rosemary into the batter and divide evenly between the muffin tins (filling each muffin cup about 2/3 full)
Remove from the oven and let cool completely
