Lemon Muffins with a Strawberry Drizzle

I am currently sitting at my kitchen counter on a comfortable bar stool waiting for the stove to preheat so that I can get my new recipe baking. With all the waiting, I asked myself, “Why not just write down the recipe right now…before you f-o-r-g-e-t….before it feels overwhelming.”

Well, okay.

Here I am then, writing to you while leaned back on my stool with a foot up on the other one, and enjoying the fresh smells of lemons and strawberries.

A friend of mine is in need of some quick items for breakfast for around the house, so I am hoping her family will enjoy these healthy lemon muffins with strawberry sauce drizzled on them. Makes me think of pink lemonade. 🙂 I love pink lemonade!

Now that they are fresh out of the oven, I just had to try one. Couldn’t give my friend a whole bunch of muffins that taste bad now could I? Whew….my new recipe passed the taste test. Not my favorite of my muffin creations (you know I have made many), but very good indeed!

Lemon Muffins with a Strawberry Drizzle

  • Servings: 12-14 Muffins
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*Created by Lori at Creating Beauty in the Kitchen

Ingredients for Muffin:

  • 2 3/4 cups of almond flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 3 fresh lemons worth of zest
  • 3 eggs
  • 1/2 cup grapeseed oil
  • 2/3 cup honey

Ingredients for Sauce:

  • Strawberries
  • Water
  • Honey

Directions:

  • Preheat the oven to 325 degrees.
  • Zest your lemons
  • Mix all the dry ingredients in one bowl, and the wet ingredients in another. Then combine all of them together, mixing well.
  • Line a muffin pan with papers, or grease it well.
  • Pour the batter into each slot, 2/3 of the way full.
  • Make the strawberry sauce by combining strawberries, water, and honey in a food processor. When it is smooth, put it into a pan and heat the sauce up on the stove top.
  • Pour a spoonful of the sauce over each muffin.
  • Bake for 20-25 minutes.

And for those of you who have missed my “blooper” behind the scene posts, here is a little insight into today’s cooking experiment:

  • I cut my knuckle while zesting….not once….not twice….but three times.
  • I stabbed my hand really hard with a toothpick (it is still aching.)
  • And I still make a mess my friends, as evidenced by the picture below. 🙂

What kind of beauty are you creating today?

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Raspberry Almond Honey Muffins

Picture me singing to the tune of “These are a few of my favorite things.” Ready? Ok, here goes…..

“These are a few of my favorite muffins”:

You all know I love creating fun, new muffin recipes. Well this one has been added to my list of favorites! I love fruit in my muffins…this one was no exception!

Raspberry Almond Honey Muffins

  • Servings: 12 Muffins
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*Created by Lori at Creating Beauty in the Kitchen

Ingredients:

  • 2 3/4 cups almond flour
  • 3 eggs
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 2 tbsp pure almond extract
  • 1/2 cup honey
  • 1/2 cup coconut milk
  • Fresh Raspberries (Use frozen if needed…you will just need to add a little extra cooking time.)

Directions:

  • Preheat the oven to 325 degrees.
  • Mix all the dry ingredients in one bowl, and the wet ingredients in another. Then combine all of them together, mixing well. Add in the raspberries.
  • Line a muffin pan with papers, or grease it well.
  • Pour the batter into each slot, halfway full.
  • Make a little hole in each one and pour a little bit of honey into it.
  • Now pour more batter to cover the honey, leaving the batter 2/3 of the way to the top.
  • Bake for 20-25 minutes.

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Dark Chocolate Chip Cookies with Walnuts and Coconut Shavings

Almond Joys have been my favorite candy bar for so long now that I can’t remember when that even started. But do you know what I would probably love even better? A “Walnut Joy!” 🙂 Chocolate + Coconut + Walnuts!? Yum! This very combination was the inspiration for these cookies.

I was a little hesitant…..coconut flakes in a chocolate chip cookie? Never heard of such a thing! Would it even taste anything like I imagined it would?!

Well, yes my friends, it did! I absolutely loved these! And I am hoping you….my Fiesta Friday friends….will love them too! 🙂

Dark Chocolate Chip Cookies with Walnuts and Coconut Shavings

  • Servings: 24 Cookies
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*Created by Lori at creatingbeautyinthekitchen.wordpress.com

Ingredients:

  • 3 cups almond flour
  • 1 egg
  • 1/2 cup softened butter
  • 2 cups dark chocolate chips
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tbsp pure vanilla extract
  • 1/2 cup honey
  • Chopped walnuts (as much or as little as you would like)
  • Shredded, dry coconut (as much or as little as you would like)

Directions:

  • Preheat oven to 350 degrees.
  • Combine all the wet ingredients in one bowl, and the dry in another. When both are mixed well, combine them together.
  • Add in the walnuts and chocolate chips, making sure they are spread throughout.
  • Line a baking sheet with parchment paper.
  • Try to make each cookie the same size so that they all cook evenly.
  • When putting the dough on the baking sheet, smooch it down a bit, rather than leaving a ball….it cooks better that way.
  • Cook for 7-10 min depending on how you like them.

As always, a big thank you to Angie at the Novice Gardener! Fun to have Julianna at Foodie on Board and Hilda at Along the Grapevine co-hosting the party this week! Thanks ladies! And if you don’t know what this party is that probably means you should join us! 🙂 All are welcome…not just foodies! Click on the icon below. 

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Cinnamon Sweet Potato Muffins with Dark Chocolate Chips and a Cinnamon Topping

It was a really busy week….filled with both some very difficult things and some very wonderful things. Things which kept me out of the kitchen and away from the craft room.

But in the midst of what happened to be a very good day today, though full from 7:30 am until 9:00 pm tonight, I found an hour to bake something for Fiesta Friday! I literally had just enough time to get these muffins done before I needed to walk out the door again. This girl just couldn’t miss out on the party!

When my friend and I walked in the door tonight, I loved the smell that greeted our noses. It smelled like Fall. It smelled like cinnamon. It smelled like sweet potatoes.

I had no idea how this recipe was going to work out…as usual, I was making it up as I went along. 🙂 Let’s just say this: my sweet potato-hating-hubby really, really liked them. My friend really liked them. And I really liked them!

Will you like them too?! I sure hope so, because I am bringing plenty to the party! 🙂

Cinnamon Sweet Potato Muffins with Dark Chocolate Chips and a Cinnamon Topping

  • Servings: 14 Muffins
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*Created by Lori at creatingbeautyinthekitchen.wordpress.com

Ingredients for Muffin:

  • 2 1/2 cups almond flour
  • 2 eggs
  • 1 cup cooked, mashed sweet potato
  • 1/2 cup honey
  • 2 tbsp cinnamon
  • 1/2 tbsp pure vanilla extract
  • 1/4 tsp salt
  • 1/2 tsp baking soda

Ingredients for Topping:

  • 1 tbsp cinnamon
  • 1 tbsp honey
  • 2 tbsp grapeseed oil

Directions:

  • Preheat the oven to 325 degrees.
  • Cook 1 Medium sized sweet potato. You can just do this in the microwave for 5-7 minutes. Take out the insides, mashing them well.
  • Mix all the dry ingredients for the muffin batter in one bowl, and the wet ingredients in another. Then combine all of them together, mixing well.
  • Line a muffin pan with papers, or grease it well.
  • Pour the batter into each slot, 3/4 of the way full.
  • Combine the honey, grapeseed oil, and cinnamon for the topping.
  • When this is made, pour some over each muffin.
  • Bake for 20- 25 minutes.

Angie at The Novice Gardener has made Fridays all the more fun for all of us! Thank you for that Angie! And to your co-hosts for the week…thank you as well! You are appreciated!

Please come join the party! Click on the badge below! 

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You can also find me here on Pinterest, Facebook, or Instagram.

Almond Shortcake Mini Tarts- Guest Post for Jhuls @ The Not So Creative Cook

Don’t these almond shortcake mini tarts with vanilla almond cream cheese and fresh blackberries look delicious?!

To get the recipe and see more pics, head on over to Jhuls’ site The Not So Creative Cook where I have had the honor of doing a guest post for her.

Most of you know this lovely lady…she is fun. She reaches out to others. She makes us laugh. And she really is creative! 🙂

But if you don’t yet know her, please check out her blog! She is a blessing to all of us who know her!

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You can also find me here on Pinterest, Facebook, or Instagram.

Vanilla Muffins with a Dark Chocolate Filling

I feel like saying, “Just call me the muffin queen.” Because yes, I am bringing muffins again to the party! 😉 But don’t worry, I’ve created a new recipe that I hope you will love!

I love muffins. Muffins are fun. Muffins are versatile. You can eat them for breakfast. You can eat them for snack. You can eat them for dessert. Kids love them. Adults love them. They can be savory. They can be sweet.

When we invited a couple over for dessert, I knew right away that I would be creating a new muffin recipe. I had thoughts of what I might do running through my head all week. Then the day arrived.

It was a long day, and I made the mistake of putting my head down for “5 minutes.” Oops. I woke up an hour before they were supposed to get here. My new muffin recipe that had been percolating in my mind now had to be created at warp speed and half asleep. 😀

Imagine my hearts content when the wife stopped our conversation to say to her hubby, “I need another muffin.” And he came back with another for himself as well.

They didn’t know at the time that my muffins were: low-glycemic, no refined sugar, dairy-free, & gluten free. I love that you can have a healthy muffin that tastes so yummy that people are convinced it is full of refined sugar, etc.!

So here I come Fiesta Friday party goers with my bad-for-you tasting good-for-you muffins! 😉

Vanilla Muffins with a Dark Chocolate Filling

  • Servings: 12 muffins
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*Created by Lori at creatingbeautyinthekitchen.wordpress.com

Ingredients for Muffin:

  • 3 cups almond flour
  • 3 eggs
  • 1/2 cup coconut milk
  • 1/2 cup honey
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tbsp pure vanilla extract

Ingredients for Chocolate Filling:

  • Cocoa
  • Honey
  • Grapeseed oil
  • Pure vanilla extract

Directions:

  • Preheat the oven to 325 degrees.
  • Mix all the dry ingredients for the muffin batter in one bowl, and the wet ingredients in another. Then combine all of them together, mixing well.
  • Line a muffin pan with papers, or grease it well.
  • Pour the batter into each slot, halfway full.
  • Combine the cocoa, honey, grapeseed oil, and vanilla. I did this more by taste, which is why I don’t give the specifics on how much of each. It depends on how sweet you want it, etc. And note that you don’t need to make tons, just a little bowl full.
  • When this is made, pour some into each muffin..
  • Now pour more batter to cover the chocolate, leaving the batter 2/3 of the way to the top.
  • Bake for 20- 25 minutes.

Thanks Angie….you always brighten Fridays in the blogosphere! Sylvia, and Andrea – excited you are co-hosting this week! Thanks!

Come join the party!

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Cinnamon Dark Chocolate Chip Muffins with Chocolate Cinnamon Sauce- Take 2

Cinnamon + Dark chocolate!? Love it!!

A lot of you probably haven’t seen my original recipe for these muffins, but I experimented the other day and switched it up a bit. I truly love both recipes! I do like the extra cinnamon though in this new one! 🙂

A friend of mine introduced me to grapeseed oil a while back, but I haven’t experimented with it much until recently. There has been a lot of research done suggesting that this oil has a lot of health benefits.

So, I incorporated it into this recipe, along with using agave instead of honey. I typically prefer honey over agave, but I loved the agave in this.

Both recipes are delicious and oh so moist! You choose! 😉

Cinnamon Dark Chocolate Chip Muffins with Chocolate Cinnamon Sauce- Take 2

  • Servings: about 16 muffins
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*Created by Lori at Creatingbeautyinthekitchen.wordpress.com

Ingredients for Muffins:

  • 2 3/4 cup almond flour
  • 2/3 cup agave
  • 1/2 cup grapeseed oil
  • 1 cup dark chocolate chips
  • 1 tsp vanilla
  • 2 tbsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 3 eggs

Ingredients for Sauce:

  • 1 tbsp cocoa powder
  • 1 tbsp cinnamon
  • 1 tbsp grapeseed oil
  • 3 tbsp agave

Directions:

  • Combine all the dry ingredients in one mixing bowl, and the wet in another. Then  combine them together, making sure it is well mixed.
  • Put liners in 1-2 muffin trays, or you can grease them. I find liners to work best.
  • Pour each muffin spot 2/3 of the way full.
  • Making your sauce is simple- just add all the ingredients together and stir well.
  • Pour a little sauce over each muffin.
  • Add a few extra chocolate chips on top if you would like.

Have you tried using grapeseed oil?

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