Lemon Curd Muffins (Edit recipe)

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Our new LEMON CURD MUFFINS practically sing Spring! The scrumptious lemony muffin filled with a tangy lemon curd! You can literally feel your salivary glands engaging can’t you!? Another one of my mother in law’s muffin recipes that I was so excited to finally give a Paleo makeover. She had so many she made that it’s taken a few years to work on getting them all recreated. Lemony goodness, like the warmth of the sun in every bite!

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PREP TIME

30 minutes

COOK TIME

22 minutes

INGREDIENTS

17

Serves: 8

Ingredients

Lemon Curd

.5 cup Lemon Juice, fresh
.5 cup Honey
2 tsp Lemon zest
2 Eggs
1/8 tsp Sea Salt, fine
.25 cup Ghee

Muffin

.5 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, (or ghee/softened grass fed butter)
1 cup Maple Sugar
3 Eggs, room temperature
1 Lemon, zested
15 pinch Lemon Essential Oil (food-grade), 15 drops (or lemon extract)
1 cup Coconut Milk Yogurt, or non-dairy plain yogurt of choice
1.5 cup Cassava Flour
.75 tsp Baking Powder
.5 tsp Sea Salt, fine

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Set a fine mesh sieve over a heat proof bowl, set aside. Place the lemon juice, honey, zest, eggs and salt in a 3 qt saucepan, whisking well to combine. Stir continuously over medium heat until thickened. Pour the hot curd through the mesh sieve, using the back of a spoon to push it through and strain. Add the ghee to the warm curd and stir well to combine and place in the fridge to set up while you bake the muffins.
Preheat the oven to 385° and prepare muffin tin with parchment liners.
In a medium sized mixing bowl add shortening (or ghee/grass fed butter) and sugar. Use a hand mixer to combine well. Add eggs one at a time mixing well after each one.
Once eggs are all incorporated, add the zest, essential oil and yogurt, mixing again until fully combined. Sprinkle in the cassava flour, baking powder and salt, mixing well to combine.
Fill 8 muffin tins for a larger muffin or 10 if you like a smaller muffin. Bake for 20-22 minutes or until the center bounces back when gently pressed on. Remove from the oven and allow to cool in the muffin tin for 4 minutes and then remove to a cooling rack to finish cooling.
Let them cool completely then use a melon baller or small knife to scoop out about ¾“ divot about an inch deep. Definitely don’t’ toss out those insides, eat them! Use a small spoon to fill the cavity and replace the top part of the muffin if you haven’t already eaten it! Serve with any additional lemon curd. These store well in the fridge and can be enjoyed for several days.

Notes

Make the lemon curd ahead of time is key, so that once the muffins are cooled you can fill and enjoy right away.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	378
Fat:	19 g
Carbohydrates:	57 g
Protein:	1 g
Cholesterol:	17 g
Sodium:	241 mg
Fiber:	2 g
Sugars:	16 g
Sugar Alcohol:	0 g
Calculated per serving.