Raspberry Lemonade Muffins
Ingredients:
1 cup blanched almond flour (not almond meal)
1/8 teaspoon baking soda
1/8 teaspoon salt
3 large eggs
1/4 cup grapeseed oil
1 tablespoon lemon zest
1/8 teaspoon stevia
1 cup frozen raspberries
Instructions:
Preheat the oven to 350 degrees. In a food processor, pulse the almond flour, baking soda and salt. Add the eggs, grapeseed oil, lemon zest and stevia and pulse for about 20 seconds.
Remove the blade and fold in the raspberries by hand. Divide the batter between 8 muffin cups and bake for 30 minutes.
Makes eight muffins.
Recipe Source: “My Pinewood Kitchen: A Southern Culinary Cure,” by Mee Tracy McCormick