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lemon cheesecake muffins (grain free, scd diet)
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lemon cheesecake muffins

these lemon-y muffins have a cheesecake-like swirl to them, creating a muffin-meets-cheesecake experience.
Course: Breakfast, Dessert, Snack
Servings: 12 muffins
Author: rose of grainfreee.com

Ingredients

lemon muffins

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup honey
  • 1/4 cup coconut oil, melted
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1/4 tsp apple cider vinegar
  • 3 tbsp yogurt
  • 1 tsp baking soda
  • 1/4 tsp pure almond extract
  • 5 eggs

lemon cheesecake filling

  • 1/3 cup dry curd cottage cheese aka farmer's cheese
  • 1/2 tsp lemon zest
  • 3 tbsp honey
  • 1/4 tsp pure vanilla extract
  • 1 egg yolk

Instructions

  • start by preparing your lemon muffin base. in a large bowl, mix the almond flour, coconut flour, baking soda together, removing any clumps in the coconut flour.
  • add in your wet ingredients, starting with the coconut oil, honey, yogurt, lemon juice and zest, combining well. proceed to add the apple cider vinegar, almond extract and the eggs. mix until well combined and set aside.
  • for your lemon cheesecake filling, combine everything in a small bowl and mix well. once it's well combined, you can prepare your muffins.
  • in a parchment paper-cup lined muffin tray, pour all your batter, to create approx 12 muffins. now, take the cheesecake filling, and spoon it on top of each lemon muffin.
  • swirl the cheesecake filling around the muffin using a toothpick.
  • bake the muffins in a preheated oven at 350 for 25-30 minutes. remove from oven and allow to cool completely before transferring. enjoy these cold or warm, they also freeze well!