lemon muffins with lemon-honey glaze (grain free, scd diet)
these lemon muffins are simple and delightful, a perfect summer-is-approaching breakfast treat, snack or dessert, with an optional but extremely easy lemon-honey glaze.
Ingredients
Lemon muffins
- 1/2 cup coconut flour
- 1/3 cup almond flour
- 1 tsp baking soda
- 1/3 cup dripped SCD yogurt yogurt that has been dripped for 24 hours resulting in a thick, greek-style yogurt
- 1 tbsp pure vanilla extract
- 1 tbsp lemon juice
- 1/2 tbsp lemon zest
- 1/2 cup honey
- 4 tbsp grape seed oil
- 1/2 tsp apple cider vinegar
- 4 eggs
Lemon-honey glaze (optional)
- 2 tbsp honey liquid-y or warmed up for a few seconds to soften
- 1 tbsp lemon juice
- 1 tbsp coconut oil melted
- 1/2 - 1 tsp zest for topping
Instructions
Lemon muffins
- In a food processor or else by hand, mix together the flours and baking soda.
- Add in the dripped yogurt and continue to mix well. Once combined, add in the wet ingredients except eggs, one by one -- grape seed oil, honey, lemon juice and zest, apple cider vinegar and vanilla extract.
- Finally, add in eggs, mixing until well combined.
- Pour batter into parchment paper cups in a prepared muffin tray.
- Bake in a preheated oven at 350 for 25 minutes. Remove from oven and allow to cool before taking the muffins out of the tray and adding the glaze.
Lemon-honey glaze (optional)
- Ideally, prepare and glaze your muffins immediately before serving/eating.
- Whisk all the ingredients together until well combined.
- Drizzle generously across each muffin, and top the center of each muffin with a few pieces of lemon zest for decoration.