Servings: 12 serving
Equipment
Ingredients
For the Muffins:
- 2 cups spelt flour or whole wheat pastry flour
- 2 tsp baking powder
- 1/2 tsp Himalayan pink salt
- 1/3 cup ghee melted
- 1/2 cup raw honey or maple syrup
- 1 cup homemade sattvic yogurt or plant-based yogurt
- Zest of 2 organic lemons
- 1/4 cup fresh lemon juice
- 1 tsp pure vanilla extract
For the Lemon Curd Filling:
For the Meringue:
- 4 egg whites
- 1/4 tsp cream of tartar
- 1/3 cup coconut sugar
Instructions
Muffins:
- Preheat oven to 375°F (190°C) and line a muffin tin with liners.
- Whisk flour, baking powder, and salt in a large bowl.
- Combine wet and dry ingredients, stirring just until incorporated.
Lemon Curd:
- Cook until thickened, then cool to room temperature and chill.
Meringue:
- Beat egg whites with cream of tartar until soft peaks form.
- Gradually add coconut sugar, beating until stiff peaks.
Assemble:
- Fill muffin cups halfway with batter, add a spoonful of lemon curd, then cover with more batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool muffins, top with meringue using a piping bag or spoon.
- Brown the meringue with a torch or under a broiler for 1-2 minutes.
Tried this recipe?Let us know how it was!
MUSE 2: The Brain Sensing Headband - Meditation Tracker: stop guessing if you're doing it right!
$249.99
We earn a commission if you make a purchase, at no additional cost to you.
06/10/2024 12:05 pm GMT
