Lemon muffins

modified from: https://chocolatecoveredkatie.com/keto-lemon-bread/

12 muffins. Oil tin very well or try parchment paper. Let cool before removing from tin. I had to run knife around edges and push toward center but still lost some muffin bottoms.

30' / 325F (I baked 40 minutes and they were a little dry but still tasty)

Blend together

• 2 c. almond flour
• 1/3 c. sugar
• 1 t. baking powder
• 1/2 t. salt

Blend wet ingredients by adding one at time

• 3 eggs
• 2/3 c. yogurt (5.3 oz container was close) or coconut cream
• 2 T. lemon zest* (original recipe was 1 T. but I really like intense lemony flavor.)
• 1/4 c. lemon juice (about 2 lemons) (I also let pulp get included too.)

Add wet ingredients to dry and stir until smooth. Scoop into muffin tins and bake.

*Use peeler to make thin peels of skin. Then slice and cut into small pieces before squeezing out lemon juice.