SCD Basic Muffin Recipe

2 1/2 Cups Almond Flour
1/4 Cup Melted Butter OR 1/4 Cup SCD Yogurt
1/2 Cup Honey
1/2 tsp Baking Soda
1/2 tsp Salt (optional)
3 Eggs

Preheat oven to 375.
Combine eggs and honey in a blender and mix thoroughly.
Add egg mixture to nut flour and blend well.
Add butter or yogurt. This should be added one tablespoon at a time, until the batter is brought to muffin batter consistency.
Blend in baking soda and salt.
Line muffin tin with paper liners.
Spoon batter into muffin tins filling each about one-half full.
Bake for 15 - 20 minutes, until muffins spring back when pressed.
Note: It is difficult to bake "light", high muffins without regular flour. Muffins may fall after they have been removed from the oven.

My dear husband requested fruit muffins, but couldn't decide on what fruit he wanted. I split the muffin batter into thirds. To the first I added 1/4 cup frozen blueberries, the second got 1/4 cup frozen strawberries (chopped), and the third got about 1/2 tsp lemon zest and 2 tbsp lemon juice.

I completely left out the baking soda (because I spaced out) and the salt.

Here's the strawberry version. These are definitely much more dense than regular muffins, but quite yummy with some butter and honey.

This is the lemon version. You can see the denseness (is that a word?) in this picture.

The recipe made 12 muffins. I have a feeling they might be gone by the end of the weekend.