Lemon Blueberry Protein Muffins
Recipe by Kerry Locatelli - I made a batch of preserved lemons and I just love them! They are a great addition to Moroccan Chicken or Lamb dishes, but they are also amazing in a sweet recipe like these Lemon Blueberry Muffins
2 cup Almond Flour
1 Serving Clean Lean Protein Just Natural
2 tsp Baking Powder
60g Coconut Oil, Melted
1/2 cup Xylitol
2 Tblsp. Preserved Lemon (just the rind, rinsed)
Juice of 2 Lemons
30ml Milk (of choice)
½ cup Blueberries
Juice of 2 lemons
2 Tbsp. Xylitol
Wisk the Eggs, Coconut Oil and Xylitol together.
Combine the Almond Flour, Clean Lean Protein and Baking Powder and add to the Egg mixture.
Add the preserved Lemon, Lemon Juice and Milk and mix well.
Lastly, add the blueberries and fold in gently.
Pour into greased muffin tray and bake at 180C (170C Fan Bake) for 20mins.
Place the Juice of 2 Lemons and Xylitol in a pot.
Bring to a simmer and reduce slightly.
Once the muffins are baked, remove from the oven, and drizzle the syrup topping over each muffin and allow to cool. Enjoy!