Sunday, July 6, 2014

Strawberry Shortcake Muffins with Strawberry "Cool Whip" Frosting

One of my FAVORITE recipes! DELICIOUS! A must try Real Food Gal Vol 2. recipe! Add this to your Personal Cookbook Binder!

Preheat oven to 350

Place all wet ingredients into a food processor (I use my Ninja) OR just beat in bowl:

4 eggs
1/3 cup raw honey
10 drops liquid stevia
1/3 cup melted or soft coconut oil
Juice of 1 small lemon (about 1 TBSP) (please reserve ¼ tsp for frosting)
½ tsp of lemon zest (you can use this lemon)
¼ tsp lemon extract
2 tsp vanilla

BLEND well

Then add:
2 ½ cups almond flour
1 tsp baking soda
¼ tsp celtic sea salt


Then fold in:
½ cup finely chopped strawberries

Bake at 350 degrees for 18-20 minutes
Remove from oven and let cool. 
Then frost with Strawberry “Cool Whip” frosting

Makes 12 muffins   

STRAWBERRY “Cool Whip” Frosting:
2 egg whites
1/3 cup honey
¼ tsp lemon juice
2 TBSP mashed strawberries

1.      Heat honey in sauce pan on medium heat
2.     Bring to boil
3.     At the same time, in a bowl, beat egg whites and lemon juice until stiff peaks form
4.     Using a hand held mixer SLOWLY drip in boiling honey into bowl for about 6 minutes
5.     Fold in mashed strawberries

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