What do you do when life gives you a massive lemon? Turn it into scrummy yummy muffins, of course!
So, this is my second post where I take to the kitchen and experiment with the aim of providing ‘healthy snacks’ for bub.
I’ve noticed that the Australians tend to be big on their superfoods. Nuts, seeds, berries and dried fruit are added to pretty much everything from salads and smoothies to muffins and cakes. These items are available in various supermarkets as ‘serve and weigh’ or you can pop down to the delightful delicatessens.
This healthy eating malarkey is rubbing off on me and our kitchen cupboards are becoming increasingly lavished with such ingredients. When cooking, you will find me chopping some walnuts here or sprinkling some chia seeds there before throwing some almond meal everywhere because I’ve slipped over – the contents of the cupboards having been strewn on the floor by bub!
Anyway, these muffins are a simple, tasty treat being sweet yet pretty much guilt-free (they are only sweetened with a little bit of honey). I enjoyed these muffins so much that I’ve declared that I’m going to give up chocolate and find my sugary hit in these types of recipes; I don’t know how long I’ll last but Dan is joining me in this venture so that should make things easier. Saying that, he promised to give up alcohol when I was pregnant but that lasted less then a week. Hmm…
So, these muffins are a great on-the-go snack for little ones and are helped by the fact that they are moist and soft rather than dry and hard. They are made with almond meal, meaning they are a great way to introduce nuts in a non-choking hazard form. This does mean, however, that they are full of energy so they need to be eaten in moderation – it’s worth noting that they will freeze well in an airtight container.
Oh and it turned out, somewhat disappointingly, that the huge lemon was all pith and was just harbouring a small one inside!
Happy baking 🙂
Lemon, Coconut and Blueberry Muffins
1 1/4 cup almond flour (ground almonds / almond meal)
1 cup dessicated coconut
2 tablespoons coconut flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1 zest of a lemon
1/4 cup honey
1/3 cup lemon juice
1/4 cup coconut milk
3 tablespoons coconut oil
1 teaspoon vanilla essence (optional)
1/3 cup blueberries (optional)
1. Preheat the oven to 180°C/160° fan/gas mark 4.
2. Grease a muffin tin or a silicone muffin mould.
3. Mix all the dry ingredients in a bowl; almond meal, dessicated coconut, coconut flour, bicarbonate of soda, baking powder and lemon zest.
4. Put the coconut oil in a bain-marie and allow it to melt gradually over a low heat.
5. Use a different bowl to mix all the wet ingrdients; honey, lemon juice, coconut milk, eggs, coconut oil and vanilla essence.
6. Make a well in the centre of the dry mix and slowly pour and stir in the wet ingredients to form a batter.
7. Leave the batter for a few minutes to allow it to set before stirring again. The mixture will be quite wet so don’t worry!
8. If using, add the blueberries.
7. Spoon the mixture into the muffin tin but don’t fill them to the brim (try two-thirds of the way).
8. Bake for 20 minutes or until golden and cooked through.
9. Leave them in the tin for 5 minutes before turning them onto a wire rack to cool.
-Serve with natural Greek yogurt (along with a teaspoon of jam for the adults! Raspberry or strawberry being my preference).
– Dust with icing sugar and top with lemon zest.
I love trying different muffins -what is your favourite recipe? (Be it a healthy or decadent treat!)