You know when to prune your roses right? When the forsythia blooms. Our forsythia has not bloomed yet. It is still trying to snow here this week! Soon, spring will come soon!
I am very excited about these gluten/flour free muffins! They taste like cake to me because I haven't eaten any cake in maybe two years. So, I was excited to find this recipe that was so similar to a cake that I could eat. Unlike flour, I dare you to try to over eat these! They are made of mainly eggs and coconut flour and they are so full of protein you will be full for awhile after eating them. A perfect breakfast muffin because they will keep you full till lunch.
Blueberry Lemon Muffins
Ingredients:
6 eggs
1/2 cup coconut oil, melted
1 teaspoon pure vanilla extract
1/4 cup honey
1 lemon, juice and zest
1/2 cup coconut flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup fresh blueberries
Preheat oven to 350 degrees.
Whisk the eggs, coconut oil, pure vanilla extract, honey, lemon juice, and lemon zest together in a large mixing bowl. Sift the coconut flour, salt, and baking soda and stir until well combined. gently fold in the blueberries.
Line your muffin pan with natural parchment muffin papers. (The printed ones from Wilton will stick to your muffins). Scoop 1/4 cup of the batter into each lined muffin cup and bake for 26 minutes. You can stick a toothpick in them just like regular cake to test if they are done.
Yield; 12 muffins
* To make Strawberry Lemon Muffins just replace the blueberries with 1 cup of fresh strawberries chopped up into small pieces.
Line your muffin pan with natural parchment muffin papers. (The printed ones from Wilton will stick to your muffins). Scoop 1/4 cup of the batter into each lined muffin cup and bake for 26 minutes. You can stick a toothpick in them just like regular cake to test if they are done.
Yield; 12 muffins
* To make Strawberry Lemon Muffins just replace the blueberries with 1 cup of fresh strawberries chopped up into small pieces.
I was so happy with this recipe that I also made it in strawberry. They were even sweeter than the blueberry muffins. Love them!
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That is a darling teapot and could be used with so many things - delicious muffins - thanks for the recipe!
ReplyDeleteVery lovely post! Thank you for sharing such a delicious recipe with us!
ReplyDeleteHappy Spring!
~Wendy
Love you setting...what a lovely photo. We used to have forsythia, and it was such a harbinger of spring. The recipe sound great! As it doesn't have milk, it looks like something I can make. Hooray!
ReplyDeleteRuth
Sherry, it's hard to believe that you still have cold. Our azaleas have bloomed out already. Our oaks are covered in those fuzzy pollen things, and everything is yellow. Yet, we keep getting some chilly days.
ReplyDeleteHope spring comes for you soon...
XO,
Sheila
Tasty looking...perfect for breakfast or tea time. Love the birdie teapot :)
ReplyDeleteI'll have to pin this and give it a try!
ReplyDeletexo,
Lisa
Your photography and vignettes are so pleasing. I get your posts by email and sometimes I don't comment, but I always enjoy!
ReplyDeleteGood for the kids to grab up and eat on the way to school. Give them protein till lunchtime.
ReplyDeleteBrenda
I am going to try these out. I don't normally do a lot of baking anymore because I don't want 15 bags of really expensive flours in my pantry. These just use the coconut flour so I will be giving them a try during berry season. I wonder if they would be good with peaches? It actually has/is snowing here today and I wish I had the ingredients to make the muffins now...all cozy. I will have to suffice with tea.
ReplyDeleteBeautiful, beautiful tea.
ReplyDeleteI love the styling of your photos on the weathered wood and the use of vintage china etc. Beautiful! The recipe sounds wonderful. I'm considering eliminating gluten from my diet but it's a big commitment and not that I need to, I just want to eat healthier. Thanks for sharing the recipe. Blessings, Pamela
ReplyDeleteThe teapot is adorable with the little bird on top and the muffins look delish.
ReplyDeleteHappy spring and farmhouse hugs,
Cindy
Hi Sherry,
ReplyDeleteYour muffins sound so good and with so little flour too. I have the same birdie teapot! Thank you for sharing with us and coming to tea. I appreciate you sharing all your fab recipes. When I get back on my feet, I'm going to be doing a lot of baking. Happy Spring, my friend!
Blessings,
Sandi
This recipe looks delicious. I can see a few of them tucked into a basket and delivered to a neighbor. I'd love you to link it at Share the Shelter. http://ourshelteringtree.blogspot.com
ReplyDeleteThose muffins sound delicious! And I have to say, your food styling is out of this world. I love how you set the photos up :)
ReplyDeleteOver here from Our Sheltering Tree --- Looks delicious and inviting!
ReplyDeleteMy forsythia is already leafing out! I am amazed at all the gluten-free alternatives out there - your muffins look delicious! I do appreciate you sharing with A Return to Loveliness,
ReplyDeleteKathy
Visiting from a Sheltering Tree. I did not know you prune your roses when the forsythia bloom. Ours is blooming and I have been pruning.
ReplyDelete