Lemon Muffins
This is such a simple recipe, yet it produces an incredible fresh lemon flavor with a soft and fluffy cake texture. Lemon lovers, you would not want to miss this!
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 340F or 170C.
3. In a bowl, add the monk fruit and lemon zest. Use your fingertips to rub them together. This is to release the natural oil from the lemon zest and infuse the sweetener so the cake will be more flavorful.
4. Add the rest of the wet ingredients and whisk until well combined. Set aside.
5. In a separate bowl, add all the dry ingredients and mix until well combined.
6. Add the wet into the dry ingredients and whisk to combine until you get a thick batter.
7. Spoon batter into the paper cups. I used 12 mini firm paper cups, but you can use any choice of paper cups or just spoon directly into greased muffin tins. The total servings will depend on what size of paper cups or muffin tins you used. In the video, the batter was filled up to 50% high. If you prefer the muffin to look taller then you need to fill the batter up to 75% high.
8. Bake at the middle rack for 15 to 17 minutes or until a wooden skewer comes out clean.
9. Let the muffins cool completely then start making the lemon glaze.
10. To make the lemon glaze, combine the powdered sweetener and lemon juice. Add the lemon juice gradually until you get the right consistency. If it is too thick, just add more lemon juice. If it is too diluted, add more powdered sweetener. Pipe the lemon glaze over the top of muffins. You can also use a spoon to drizzle the glaze over the top of muffins.
(Total Servings = 12)
NUTRITION INFO PER SERVING
Total Carb = 3.0 g
Dietary Fiber = 1.3 g
Net Carb = 1.7 g
Calories = 132
Total Fat = 11.7 g
Protein = 4.2 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
