This is such a delightful recipe! Lemon zest and strawberries are a match made in heaven!
Olive oil cakes are very popular in Mediterranean countries like Greece, the South of France, Italy & Spain. It really makes a light yet decadent cake.
The combination of olive oil and lemon is very common in these countries. The addition of Greek yogurt adds density to your batter, and keeps your cakes and muffins moist longer.
The result is a lovely & fragrant batch of very pretty, and quite tasty muffins. A delicate combination of flavors indeed!
It is great for anyone who is following a keto, gluten free, paleo or candida lifestyle! This recipe makes 9 muffins. They keep well at room temperature in an airtight container.
1/4 tsp pure powdered monk fruit (or 1/2 cup of your favorite sweetener)
2 ½ cups superfine fine almond flour
½ tsp. salt
1 Tbsp. baking powder
1 tbsp extra-virgin olive oil
juice of 1/2 a lemon
1/2 cup Greek yogurt
4 large eggs
1 tsp. vanilla extract
zest of 1 lemon
1 cup cut up strawberries
Heat oven to 325˚F. In a large mixing bowl, beat your eggs for around 8 minutes until fluffy and light in color. Add in your sweetner, vanilla extract, lemon juice and zest. Continue to beat. Follow with yogurt and olive oil. Beat again till combined. Then add in your flour and baking powder. Beat on high until fully incorporated. Don’t forget to scrape down the sides of the bowl.
Line your muffin pan with 9 cupcake liners. Spoon the batter, evenly distributing it into the spaces.
Cut your washed and dried strawberries and press them into your muffins.
Bake in the preheated oven for 45 minutes or until a toothpick inserted near center of one muffin, comes out clean. Remove muffins from the oven. Cool on a rack.