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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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.

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

Vanilla Cherry Chocolate Chip Muffins with a Cherry Sauce

I have always loved the combination of fruit and chocolate. When I was a child and was given a box of chocolates, I would take a bite of each one and set it back if it wasn’t filled with the taste of orange or raspberry or cherry. Looking back, I am sure hoping those boxes of chocolate were mine alone or else someone got a fun surprise when they opened the box and saw that they all had a bite out of them. Reminds me of Goldilocks and the Three Bears….except it would go something like this, “Someone’s been eating my chocolates!” 😉

From the mouth of my mom when she tasted these: mmmmmm, mmmmmm, mmmmmm, mmmmmm. That does a girl’s heart good when someone moans their delight the entire time they are eating! 🙂

She said, “All’s I can say is WOW!! That was the most scrumptious breakfast I’ve ever had!”

When I asked her if she would ever guess that these are gluten free or don’t have refined sugar in them, she said, “It never would have crossed my mind.”

The final words from my mom, “I am saving the rest for lunch!” 🙂

How could I not bring something my mom loved so much to Fiesta Friday?! Of course I had to make an extra batch for you all, because mom won’t let me give away the rest of hers! 😉

Vanilla Cherry Chocolate Chip Muffins with a Cherry Sauce

  • Servings: 12 muffins
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*Created by Lori @ Creating Beauty in the Kitchen 

Ingredients:

  • 2 3/4 cups almond flour
  • 3 eggs
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp pure vanilla extract
  • 1/2 cup honey + 1/4 for the sauce
  • 1/2 cup almond milk
  • 10 fresh red cherries + 11 for the sauce
  • 1 cup dark chocolate chips

Directions:

  • Preheat oven to 325 degrees.
  • Wash and chop up the cherries.
  • Mix the dry ingredients in one bowl, and the wet ingredients in another. Combine the two, mixing well.
  • Add in the cherries and chocolate chips.
  • Use liners or grease a muffin pan.
  • Pour the batter 3/4 of the way full in each slot.
  • To make sauce, blend the 11 cherries with 1/4 cup honey (I ended up with extra sauce).
  • Pour sauce over the top of each muffin.
  • Cook for 25 minutes.

Happy Fiesta Friday Friends! Can you believe it is already Angie’s 30th?!! Wow! Speaking of the lovely Angie, I hope you know how grateful we are for you! And to your co-hosts….the party wouldn’t be the same without you!

Come join the fun…all are welcome…foodies, crafters, photographers, writers, etc……just click on the icon below.

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My Signature2

Almond Cinnamon Mini Muffins with Dark Chocolate Chips & Choclate Almond Sauce

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I haven’t been feeling well at all for the last two days, so hubby was a little surprised when I went down to the kitchen and started experimenting around. The sweet man that he is, he tried to encourage me to just lay down and rest, but when my desire to cook was inextinguishable he stayed near me just in case. 🙂

What was I so excited to make? Muffins! I love muffins! Not just eating them (and I DO love eating them), but coming up with a new, creative idea for one! 🙂

These turned out great….loved them! Upset stomach and all….I ate 2! Hey, they were mini…. 😉

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ALMOND CINNAMON MINI MUFFINS WITH DARK CHOCOLATE CHIPS & CHOCOLATE ALMOND SAUCE

  • Servings: 24 mini muffins
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*Created by Lori at Creating Beauty in the Kitchen

IngredientsFinal

For Muffins:

  • 2 1/2 cups almond flour
  • 1 tbsp coconut flour
  • 1/2 cup coconut milk
  • 1/2 cup honey
  • 1 tbsp + 1 tsp pure almond extract
  • 1/2 tbsp cinnamon
  • 1 tbsp coconut oil, melted
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1 cup dark chocolate chips

For Sauce:

  • 2 tbsp honey
  • 1 tbsp melted coconut oil
  • 1 tbsp almond extract
  • 1 tbsp cocoa

DirectionsFinal

For Muffins:

  • Preheat the oven to 325 degrees.
  • Combine the flours, baking soda, cinnamon, and salt in a large mixing bowl.
  • In a smaller bowl, combine the eggs, honey, coconut milk, coconut oil, and almond extract.
  • When both your dry and wet ingredients are mixed well, combine them together in the large bowl.
  • Add in the chocolate chips.
  • Grease 2 mini muffin tins and pour the batter into them.
  • Using a spoon, generously drizzle the sauce over each muffin. (See recipe below.)
  • Let cook for about 20 minutes.
  • When finished cooking, let them cool for about 10 minutes and then they are ready to eat!

For Sauce:

  • Melt the coconut oil in a microwave safe bowl.
  • Combine all the ingredients with the coconut oil, mixing thoroughly.

Lori

Almond Blueberry Muffins with a Blueberry Almond Sauce

I love blueberry muffins! I mean, I REALLY love blueberry muffins! 🙂 So I decided, “Why not make one of my most favorite things for Fiesta Friday over at The Novice Gardener?!” You should definitely check out her site, and all of the wonderful dishes people are making for this online party today! I love this fun idea that Angie came up with!

When I began eating low-glycemic, I thought for sure that I would never get to bite into such deliciousness again….I was so wrong! Coconut flour, and particularly almond flour, have become my friends…as you can see on my recipe page from all the different types of muffins I have been creating. 🙂

 This was my first attempt at making blueberry muffins…I didn’t start out knowing what I was going to do with them, but I did some experimenting and came up with a combination that I am so happy with! I honestly love these low-glycemic blueberry muffins even better than high sugar ones!

At first I thought I would make some sort of crumble to go on top, like you often see, but then I decided to do something entirely different and make a deliciously rich sauce to go over the top.

Yes, I have already taken a bite….in fact, I have eaten 2 muffins already! 🙂 I tasted the almond, the warm blueberries….so rich and moist and so delicious! I love the sauce…definitely the finishing touch!

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Here is the sauce I made to drizzle over the muffins: pureed blueberries, honey, and almond extract….delicious!

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Ready to go in the oven…

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ALMOND BLUEBERRY MUFFINS WITH A BLUEBERRY ALMOND SAUCE

*Created by Lori at Creating Beauty in the Kitchen

Serving Size: 12 muffins

Ingredients:

  • 2 1/2 cups almond flour
  • 1 tbsp coconut flour
  • 1 tbsp pure almond extract + 1 tsp (for sauce)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 cups blueberries
  • 1/2 cup honey + 1/3 cup honey (for sauce)
  • 1/2 cup coconut milk
  • 2 eggs

Directions:

  • Preheat the oven to 325 degrees
  • Measure out 1 cup of blueberries and puree them in a food processor.
  • Put the pureed blueberries in a bowl and mix in 1 tsp almond extract, and 1/3 cup honey. Combine thoroughly. (Set aside: this will be your sauce for your muffins.)
  • Combine the flours, baking soda, and salt in a large mixing bowl.
  • In a smaller bowl, combine the eggs, honey, coconut milk, and almond extract.
  • When both your dry and wet ingredients are mixed well, combine them together in the large bowl.
  • Add in 1 cup of whole blueberries, being careful not to smash them.
  • Grease a muffin tin and pour the batter into it.
  • Using a spoon, generously drizzle the sauce over each muffin.
  • Let cook for about 25 minutes. I usually only cook my muffins for 20, but these seemed to take a bit longer. You might want to start out with 20 and just keep checking them.
  • When finished cooking, let them cool for about 10 minutes and then they are ready to eat!

Chocolate Hazelnut Dark Chocoloate Chip Mufffins with Chocolate Hazelnut Sauce

Remember my last post when I said that I had something up my sleeve that I needed homemade hazelnut spread for? Well, this is what was up my sleeve! I wanted to make us something yummy for Valentines and the rich, yet smooth flavor of chocolate and hazelnut was my inspiration. I didn’t have any heart shaped tins, so I made mini-muffins instead.

I actually tried two versions of these: one with the chocolate chips, and one without. We liked them both, but here is what you need to know: you taste the chocolate hazelnut even more when you don’t add the chocolate chips in, so how you would make them depends on what you are going for.

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CHOCOLATE HAZELNUT DARK CHOCOLATE CHIP MUFFINS WITH CHOCOLATE HAZELNUT SAUCE

*Created by Lori at Creating Beauty in the Kitchen

Serving Size: 12 muffins or 24 mini muffins

Ingredients:

  • 2 1/2 cups almond flour
  • 1 tbsp coconut flour
  • 4 tbsp homemade chocolate hazelnut spread (plus extra because this will be the sauce you pour over your muffins.)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 cup coconut milk
  • 1/2 cup honey
  • 1 cup dark chocolate chips (optional)

Directions:

  • Preheat oven to 325 degrees
  • Mix the almond flour, coconut flour, baking soda, and salt in a large bowl.
  • Mix the coconut milk, 4 tbsp chocolate hazelnut spread, honey, and eggs in another bowl. When thoroughly mixed, add this to your larger mixing bowl with the dry ingredients.
  • If you are going to add chocolate chips, add them now and distribute evenly around.
  • Grease a muffin pan and pour in the batter.
  • Take your extra chocolate hazelnut spread and pour some over the top of each muffin.
  • Let cook for 20 min.

Orange Dark Chocolate Chip Muffins with Chocolate Orange Sauce

From as little as I can remember, every Valentine’s Day my dad would get both my mom and I a heart shaped box of chocolates. I looked forward to it every year!  Once I opened mine I had one mission: take a bite out of every single piece until I found the one I was looking for….the one filled with orange cream. 🙂

To me, there is no greater combination than orange and chocolate!

As I have been thinking about this, I just knew that I had to experiment and try to come up with a muffin with this very combination. So, that is exactly what I did yesterday, and I am so happy with how they turned out!

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I took a picture of the inside of the muffin, so you could see what it looks like. I love being able to see the orange zest in it.  Image

ORANGE DARK CHOCOLATE CHIP MUFFINS WITH CHOCOLATE ORANGE SAUCE

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

IngredientsFinal

For muffin:

  • 2 1/2 cups almond flour
  • 1 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup freshly squeezed orange juice
  • 1 tbsp orange zest
  • 2 eggs
  • 1/2 cup coconut milk
  • 1/2 cup honey
  • 1 cup dark chocolate chips

For Sauce:

  • 1/2 cup freshly squeezed orange juice
  • 1 tbsp cocoa powder
  • 2 tbsp honey
  • 1 tbsp coconut oil

(I ended up with extra sauce, so you probably won’t need it all. I saved mine to pour over some fruit!)

DirectionsFinal

  • Preheat oven to 325 degrees
  • Mix the flours, baking soda, salt, and zest in a large bowl.
  • Mix the eggs, orange juice, coconut milk, and honey in another bowl. When mixed well, then combine them with your dry ingredients.
  • Add in the chocolate chips and mix thoroughly so they are spread throughout.
  • After greasing the muffin tin, pour the batter in.
  • Meanwhile, make your sauce by first melting the coconut oil.
  • Combine the melted coconut oil with the orange juice, honey, and cocoa. Mix well.
  • Pour some of the sauce over each muffin.
  • I normally cook my muffins for 20 minutes, but this one I ended up cooking for 24. I think this was due to the extra liquid in it.
  • When finished cooking, let cool, and then eat! 🙂

Lori

Chocolate Dark Chocolate Chip Muffins with Srawberry Chocolate Sauce

I am absolutely loving experimenting and trying out different types of muffins! My hubby continued to be my inspiration this morning, with his great love of chocolate, and with Valentine’s Day right around the corner, all this chocolatey goodness seems only fitting! I have to be careful though, because my hubby likes unadulterated chocolate…he is a purist when it comes to this. 🙂 Purist and all though, I managed to get him to love the strawberry I added to his chocolate this morning. 🙂 These were delicious, and happen to be both low-glycemic and gluten free! And this is another recipe that I created myself….I am so excited….never knew I could do this!

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CHOCOLATE DARK CHOCOLATE CHIP MUFFINS WITH STRAWBERRY CHOCOLATE SAUCE

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

Ingredients for muffin:

  • 2 1/2 cups almond flour
  • 1 tbsp coconut flour
  • 1 tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup coconut milk
  • 1/2 cup honey
  • 1 cup dark chocolate chips

Ingredients for sauce:

  • 1 tbsp cocoa powder
  • 3 tbsp strawberries pureed (add more if you want a stronger strawberry taste)
  • 2 tbsp honey
  • 1 tbsp coconut oil

Directions:

  • Preheat oven to 325 degrees
  • Mix the flours, cocoa powder, baking soda, and salt in a large bowl.
  • In another bowl, mix the eggs, vanilla, coconut milk, and honey.
  • Combine the wet ingredients into the bowl with the dry ones. Mix thoroughly.
  • Add in the chocolate chips and make sure they are distributed around well.
  • Grease the muffin tin
  • Pour batter into the muffin tin.
  • To make the sauce, wash and cut up the strawberries, then puree them in a food processor.
  • Meanwhile, melt the coconut oil.
  • Combine the pureed strawberries, coconut oil, cocoa powder, and honey and mix well.
  • Pour over the muffins.
  • Cook for 20 minutes.