Lemon & Lime Drizzle Muffins

Sweets & Puddings

Lemon & Lime Drizzle Muffins

30

Mins

4

Serves

These Lemon & Lime Drizzle muffins are perfect with a cup of tea on a gloomy day, with no fuss & no baking skills required. A great way to use up any citrus fruits that need some love and feel free to use whatever you have; oranges would be really lovely too. If you’ve only got lemon or lime then feel free to use either or.

They also work really well on the go or for a packed lunch so make a big batch all for you or share with friends and loved ones.

Method

1. Preheat the oven to 180°C/160 fan/gas 4. Line a 12-hole muffin tin with paper cases.
2. Melt the coconut oil in a small saucepan, then remove from the heat and leave it to cool for a few minutes so it doesn’t scramble the eggs.
3. Meanwhile, combine the ground almonds, baking powder, bicarbonate of soda and a tiny pinch of salt in a large bowl.
4. Add the citrus juice and zest, maple syrup, vanilla extract and melted coconut oil and mix together well. Make a hole in the centre, crack in the eggs and mix everything together.
5. Use a tablespoon to divide the batter among the muffin cases so that each one is about two-thirds full. Use the back of the spoon to smooth the tops and then bake in the oven for about 18-22 minutes until lightly golden on top and a skewer comes out clean in the middle (depends on the size of the cupcakes and how juicy your fruit is).
6. Meanwhile, using the same small saucepan, gently heat the glaze ingredients together for 30 seconds. Remove from the heat and leave to stand, then taste and adjust with a little more maple syrup or more citrus juice if you think it needs it.
7. When the muffins are out of the oven, leave them in the tin & use a fine skewer to prick holes in each one. Pour over the glaze as they cool.

Ingredients

4 tbsp coconut oil or butter 
250g ground almonds
1 tsp baking powder 
½ tsp bicarbonate of soda
Tiny pinch of salt 
Juice and grated zest of one lemon and one lime
5 tbsp maple syrup
2 tsp vanilla extract

3 medium eggs

 

For the glaze:
1 tbsp coconut oil or butter 
1 tbsp maple syrup
Juice and zest of one lemon and one lime

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