SC Lemon Muffins

These are made for a Low Carb, High Fat diet - they won’t beat regular muffins but there are genuinely quite tasty.

They freeze very well and are easy to pull out of the freezer in the morning for an afternoon snack with a coffee in the office.

Ingredients:

• 150g ground almonds (or almond flour)

• 30g coconut flour

• 2 tbsp poppy seeds

• 2 tsp baking powder

• Zest of 2 lemons

• 3 eggs

• 100ml melted butter or coconut oil

• 120ml Greek yoghurt or sour cream

• 2–3 tbsp lemon juice

• 1 tsp vanilla extract (optional)

• 2–3 tbsp xylitol, erythritol, or maple syrup (to taste)

Method:

1. Preheat oven to 170°C (fan 160°C) / 340°F. Line or grease a muffin tin.

2. In a large bowl, combine: Ground almonds, coconut flour, poppy seeds, baking powder, salt, and lemon zest.

3. In a separate bowl, whisk: Eggs, melted butter, yoghurt, lemon juice, vanilla, and sweetener.

4. Combine wet and dry ingredients — mix gently until smooth and thick. Let it sit 2–3 minutes to allow the coconut flour to absorb moisture.

5. Spoon into muffin cases (¾ full). Smooth the tops.

6. Bake for 20–25 mins or until golden and springy to the touch.

7. Optional: Glaze with a mix of lemon juice + powdered erythritol or enjoy as-is!

8. These muffins freeze very well.