Description
Nothing says spring more than lemons right? There’s something about the mix of coconut and lemon that is hard to resist, fresh and tropical.
Ingredients
Units
Scale
- 1/2 cup + 2 tbsp (150 ml) Coconut Oil (Solid)
- 1/2 cup + 2 tbsp (150 ml) Sugar
- 1 1/2 tbsp (22 ml) Lemon Zest
- 2 Eggs
- 1/2 cup (120 ml) Sour Cream
- 1/2 cup (120 ml) Lemon Juice
- 1 1/2 cup (360 ml) All Purpose Flour
- 1 tsp Baking Powder
Instructions
- Preheat oven to 375F (180C) and line a 12-cup muffin baking sheet with paper muffin cups (or you can brush the baking sheet with some oil)
- In a mixer bowl beat the coconut oil, sugar and lemon zest until you get a fluffy mix
- Add in the eggs, sour cream and lemon juice and mix until you get an even cake batter
- Add in the flour and baking powder and mix well until the batter is even and has no lumps in it
- Using a large spoon, divide the batter between the 12 muffin cups and bake in the preheated oven for 25 minutes or until golden brown on top and a cake tester inserted, comes out dry
- Prep Time: 5 mins
- Cook Time: 24 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240