Makes 12 muffins
2 cup almond meal
1/4 cup coconut flour (or another half cup of almond flour)
2.5 tsp baking powder
0.5 tsp baking soda
2/3 cup sweetner (I use xylitol)
2 tbs poppyseeds
1 cup sour cream
juice 1 lemon
rind of 2 lemons (more if you like it zingy)
1 tsp vanilla
Mix dry ingredients until well combined, whisk wet ingredients in seperate bowl. Combine wet into dry and mix well. Let sit for 5 mins. Add more meal/flour if the batter is too runny or add a tbs at a time of lemon juice if too dry.
* Please note that coconut flour absorbs a lot more fluid than almond meal and will need to be adjusted.
Either spray muffin tin very well with oil spray or use patty tins to avoid sticking. Bake in moderate oven for approx 30-40 mins or until set.
(I top mine with a very thin layer of sweetened cream cheese and a sprinkle of lemon rind and poppyseeds. Looks very pretty!)
Carbs 2.1, Fat 5.3g, Protein 2g, Calories 62.2