Lemon muffins by the amazing Veronika Georgieva's recipe. Alternatively, you can make them with blueberries instead of raspberries, and use other types of products instead of coconut products (sugar, butter).
12 Portions · 623 g
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Take the eggs out of the fridge.
Put the sugar in the bowl where you'll prepare the whole mixture.
Melt the butter.
Measure out 100 g of milk (cow's or nut milk) and sift 200 g of flour.
Wash the lemon, grate its zest, and squeeze the necessary amount of juice from it.
Wash the raspberries/blueberries.
Beat the eggs with the coconut sugar with a fork.
Add the melted butter, lemon juice, lemon zest, and milk.
Also add the flour, baking powder, and fruit and mix well.
Divide the mixture into 12 muffin molds and bake in a preheated oven at 180°C with a fan for 30 min.
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