Rosemary in a sweet muffin? Has she completely lost it? Well, let me assure you that these lemon and rosemary muffins are about to seriously blow your socks off! They’re moist, slightly tangy, and perfectly infused with just the right amount of freshly chopped rosemary.
These lemon and rosemary muffins require minimal prep time, plus, the fantastic aroma that’ll fill your kitchen while these muffins are baking, is out of this world!
So, seeing that we have a huge lemon tree, and rosemary practically grows like grass in our garden, I thought it only made sense to combine the two ingredients somehow. In a matter of minutes, I was busy in my kitchen, and after just my first attempt, I knew I was onto something extraordinary.
Let me just point out that this isn’t your ordinary muffin recipe, and those of you who don’t like rosemary, might not like this, Dad that means you, but for all the rosemary fans out there, you’re about to fall in love with this heavenly recipe. So, grab a spatula, and let’s bake a batch, and see for yourselves if you’re in or out! 🙂
What you’ll need
Makes 6 perfectly infused lemon and rosemary muffins
1/4 Cup of Whole Grain Spelt Flour
1/2 Cup of Almond Flour
1/4 Cup + 1 Tablespoon of Maple Syrup
1 Teaspoon of Vanilla Essence
1/4 Teaspoon of Baking Soda
1/2 Teaspoon of Baking Powder
4 Tablespoons of Lemon Juice
2 Teaspoons of Lemon Zest
1/4 Cup of Unsweetened Apple Sauce
1/4 Cup of Almond Butter
1/8 Cup of Pine Nuts
1 Teaspoon of Diced Rosemary
Perfectly Infused Lemon And Rosemary Muffins
Preheat the oven to 338 degrees F (170 C).
Place the lemon juice, lemon zest, maple syrup, vanilla, unsweetened apple sauce, and almond butter into a bowl, then finely dice a teaspoon of fresh rosemary leaves, add it to the bowl, and mix. In a separate bowl, mix together the spelt flour, almond flour, baking soda, and baking powder.
Heat a saucepan, add the pine nuts, and toss, until they start to color, then transfer to a bowl.
Next, add the dry ingredients into the wet, along with just over 3/4 of the pine nuts, and with a spatula, mix, until combined. Evenly pipe, or scoop your batter into a muffin tray, lined with 6 cup cake liners, and decorate each muffin with the remaining pine nuts.
Finally, pop the tray into the oven, and bake until golden brown, and a toothpick comes out almost clean, around 15 – 20 minutes, depending on your oven. When your muffins are ready, take them out to slightly cool, and dig in!
I’d love to hear what you thought of these special muffins. Plus, if you’re already in a muffin mood, then try my just as good Apple Cinnamon Muffins. They’re moist, juicy, and incredibly delicious!
Until next time,
Have A Bright Day xx