Lemon Raspberry Muffins🍋 This is a healthier spinoff from my lemon almond cake. I wasn’t sure what the outcome would be, but turns out it doesn’t need all the sugar to be tasty! ⠀

Ingredients

• 3 eggs

• 1.5 c almond flour

• 1-2 tbsp raw honey

• 2 tbsp lemon zest (I used only 1 lemon to get there)

• 1 tbsp fresh lemon juice

• 1 tsp baking powder

• 1 tsp vanilla

• 1/2 c raspberries

Method

Preheat oven on 350. Separate the egg whites and yolk. Place the egg whites in your mixer bowl. ⠀ In another bowl add the yolk-whisk by hand until the yolk is all scrambled up. Add in the honey, give it a good whisk. Fold in half the almond flour. Stir well, then add the remaining almond flour. ⠀ Whisk the egg whites for 3 minutes on high, you want them very FLUFFY! ⠀ Once the egg whites are ready, add to the mixing bowl with almond flour, honey, yolk, and the remaining ingredients, baking powder, lemon juice & vanilla. ⠀ Stir the batter until there are very few lumps! Bake for 20-25 minutes or until the top is a nice golden brown. Every oven is different, keep an eye on it! Let it cool, then enjoy! 🐝 🍋