Muffins are one of those recipes where you can never go wrong: flour, eggs, butter and by adding toppings and fillings of your choice the result is always deliciously indulging. But given that it is summer, the number one requirement that muffins need to fulfil is that they needs to be healthy, or at least as much as possible. This raspberry and lemon almond muffin is therefore a perfect combination of pleasure fulfilling and diet proof, with a fast and simple execution.
Ingredients for 12 muffins:
- 275 gr. almond flour
- 100 gr. honey
- 3 eggs
- 75 gr. of coconut oil
- 1 spoonful of baking powder
- 150 gr. of frozen or fresh raspberry’s (I prefer to use fresh ones as the taste is stronger)
- lemon zest of 1 lemon
- 50 gr. of chopped almonds
- a pinch of salt
Preparation:
- Preheat oven to 175 degrees and place the muffin holders on a tray
- Separate the dry and wet ingredients into two different bowls
- Dry ingredients: Cut the almonds roughly and add them to the almond flour, the baking powder, the pinch of salt, the lemon zest and the raspberry’s
- Wet ingredients: Wisk the honey, eggs and coconut oil until you obtain a smooth texture
- Add the wet ingredients to the dry ingredients and mix until they are perfectly combined
- Use a spoon to transfer the dough into the small cupcakes and place them in the oven for 30 min until gold brown
Deia Housen
Bocconi Food Blog 