3 large eggs
1 tablespoon lemon zest ( next time use more)
1/4 cup coconut flour
1/4 cup almond flour
1/2 teaspoon baking powder ( I used grain free)
Pinch of salt
1/4 cup melted butter
1/3 cup small kind of blueberries ( the small would work better than the giant ones I had)
Optional 1/4 cup of sweetener - would be better with this addition- but I am avoiding.
Preheat: 350F
Mix eggs. Add the rest, adding blueberries last. Divide into 5 regular sized muffin things.
Cook about 20 minutes— next time I would do a bit less than the 20.
Above photo with the small wild blueberries
1 comment:
I like these cold also- dividing the muffin in half and drizzling them with half and half and letting them sit a while in the fridge.
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