lemon curd & raspberry jam muffins
vanilla coconut flour muffins with a lemon curd and raspberry jam filling, creating a mini-fruit-explosion of jam, with the perfect combination of flavours.
Course: Breakfast, Dessert
Servings: 9 muffins
Author: grainfreee.com
- 1/2 cup coconut flour
- 1/3 cup honey
- 1/3 cup grape seed oil
- 4 eggs
- 1 tbsp pure vanilla extract
- 1 tsp baking soda
- 1/2 tsp apple cider vinegar
- 1/2 cup lemon curd
- 1/4 cup raspberry jam
Start by mixing the coconut flour and baking soda.
Add the grape seed oil and honey and combine.
Add the apple cider vinegar, vanilla extract and combine again, before finally mixing in the eggs until it's all well combined.
Now, place 1 tbsp and a half or so of batter into a prepared muffin tin.
Proceed by adding a generous 1 tbsp of lemon curd and a spoonful of the raspberry jam across each muffin, and layering with any remaining curd.
Finally, add the rest of the dough to the tops of each muffin.
Swirl gentley with a knife to bring some of the raspberry and lemon to the surface.
Bake in a preheated oven at 350 for 25 minutes. Remove from oven and allow to cool. Store in fridge or freezer.