Lemon and Basil Muffins (Almond Flour)

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Lemon and basil is a flavouring that is usually used for sauces but I thought I’d put it in a muffin.  It works, with the sweet taste having a slight savoury aftertaste of the basil.  It’s a taste of Spring in your mouth!  I half expected the Chief Taster to throw them across the room and demand chocolate, but he loved them and munched them with relish.  I decorated mine with a lemon cream cheese glaze but you could happily serve them plain.  Or with the topping of your choice…go crazy and get creative!

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INGREDIENTS 

2 cups almond flour

2 tspn baking powder

1/2 cup melted butter

4 eggs

1/4 cup erthyritol (or sugar substitute of your choice)

1/4 cup water

Juice and rind from 2 lemons

2 tblspn fresh basil, finely chopped

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METHOD

  • Preheat the oven to 180C/350F degrees.
  • Mix the almond flour, baking powder and salt together.
  • In another bowl mix the butter, water, eggs, erythritol, lemon zest, lemon juice.
  • Combine the wet and dry ingredients together, and stir well.
  • Add the basil and blend well.
  • Pour the mixture into a muffin tin.
  • Bake for 20 to 23 minutes until firm.
  • Eat and enjoy!

Makes 8 to 10 muffins.

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4 thoughts on “Lemon and Basil Muffins (Almond Flour)

    • Thanks. I was watching an episode of Masterchef just after I published this and they had a sweet recipe with lemon and basil…lots of yelling at the tv with “see! it’s not just me who likes this!”

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