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.
Servings: 9 muffins
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.