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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

Ingredients

  • 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

Instructions

  • 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.