Monday, March 10, 2014

Lemon Blueberry Muffins

Happy Monday everyone! I am excited to announce that going forward I will be providing direct links on where to purchase some of the ingredients for my Volume 2 recipes! Here is one of my favorite breakfast muffins. Remember, if you are in a time crunch, please bake 2 batches and freeze some! This little muffin is packed with nutrition and wont leave you feeling hungry afterward! ENJOY!



LEMON BLUEBERRY MUFFINS


Preheat oven to 350 degrees

Mix:
4 Eggs
4 TBSP melted Organic Butter
¼ cup Raw Honey
1 TBSP Lemon Zest (about 1 small lemon)
¼ tsp Lemon Extract
¼ tsp Almond Extract

Then Add:
1/4 tsp Baking Soda

Blend well with hand held mixer or whisk until smooth.

Fold in:
¼ cup of Frozen Organic Blueberries

Add to cupcake liners and bake for 25-30 minutes


Makes about 8 muffins or 16 mini muffins as shown in picture. Mini muffins cook faster. 

These are the ONLY muffin liners I will use as NOTHING will stick to them. They come in jumbo, large and in mini sizes. I LOVE THEM!

Muffin Liners: 


Visit my slowly growing Amazon store for more recommendations:

Wishing you peace, health and happiness! 
xx

Jeni Clark~

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