Before you go all destructive on the boy-toy smashing car windows for suggesting you guys make muffins for breakfast, take a stab at this lemonade muffin recipe worthy of the Queen Bey herself.  The freshness of the lemon and lightness of the almond flour will have you fast-forwarding through denial and anger to hope and redemption.  Even better- this recipe won’t make you feel like you’re cheating on your staple Greek yoghurt and berries breakfast. 

Bake at 400°   |   10-12 minutes   |   Yield: 20 muffins

Ingredients:

1 1/4 Cups of Flour                                                  

1 Cup of Almond Flour                                            

1/2 Cup of Sugar                                                     

2 Eggs

3/4 Cup of Heavy Whipping Cream

1/3 Cup of Vegetable Oil

1/4 Cup of Fresh Lemon Juice

2 1/2 Teaspoons of Baking Soda

2 Heaping Teaspoons of Lemon Zest

1 Teaspoon of Almond Extract

2 Tablespoons of Powdered Sugar (Optional)

Directions:

Preheat the oven to 400°.

Combine the dry ingredients together in a medium mixing bowl until there are no lumps.

Next, combine the heavy whipping cream, vegetable oil, fresh lemon juice, and almond extract in a large mixing bowl. Beat in the eggs.

Add a third of the dry mixture to the wet mixture and take a fork or whisk to lightly blend the mixture. Repeat until the dry mixture has been completely combined. Be careful not to over mix and do not use a mixer. 

Fill the muffin tins three-quarters of the way full. Bake the muffins for approximately 10 to 12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

After cooling for about 10 minutes, dust the muffins with powdered sugar.