Lemon and raspberry – two distinctive and awesome flavors come together in this recipe to create a sweet and citrus experience with each bite. Lemon Raspberry Swirl Muffins can be found in one of my all time favorite cookbooks, The Paleo Kitchen – Finding Primal Joy in Modern Cooking by Juli Bauer (PaleOmg) and George Bryant (Civilized Caveman).
Not only is it a simple and quick recipe – but the lemon based muffins offer a foundation for endless possibilities. If you aren’t a fan of raspberries, you could swirl in blueberries or a dollop of honey.
Combine all the ingredients except the raspberries and honey, to make the lemon muffin.
One of my favorite kitchen gadgets is a lemon squeezer, because it allows me to extract all the lemon juice while preventing the seeds and pulp from slipping into the recipe.
Once blended, the mixture can be poured into paper lined muffin tins.
Meanwhile, blend the raspberries and honey together until smooth.
The raspberry puree has endless possibilities too. You could top your Paleo waffles, pancakes or vanilla ice cream with it….or just enjoy it right off the spoon!
This is the part where I definitely need some hands on instruction. I wasn’t able to master the swirl – and instead opted for more of a folding method to spread the raspberry puree throughout the lemon muffin.
Although my end product wasn’t as pretty as the recipe photo – the lemon raspberry flavor was awesome!
- ½ cup coconut flour, sifted
- ½ cup coconut sugar
- 5 large eggs, whisked
- Juice of 2 lemons
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- pinch of fine sea salt
- 1 cup strawberries
- 2 tablespoons honey
- Preheat the oven to 350 degrees. Line a muffin pan (9-12) with paper liners.
- In a large bowl - mix together the coconut flour, coconut sugar, eggs, lemon juice and zest, vanilla, baking soda and salt, until smooth.
- Pour the batter into the lined muffin cups.
- In a blender, puree the raspberries and honey together, until smooth.
- Add a teaspoon of the raspberry puree to the top of each muffin, then use a knife to swirl the raspberries through the batter.
- Bake for 25-30 minutes, or until a toothpick comes out nearly clean when inserted into the middle.
- Let cool before serving. Store leftovers in an airtight container for up to 5 days.
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