Zest! Zest! Zest! Find Out What Makes My Sugar Free Lemon Muffins Different!

May 30, 2015


Preheat the over to 400 Degrees Fahrenheit. Grease the bottoms of 12 muffin tray slots with shortening, and then spray tray with cooking spray.

Combine the flour, baking powder, and salt. Make sure it's fully mixed.

Melt butter in a medium saucepan. Turn off the heat, stir in the lemon juice, eggs, agave, and most of lemon zest, reserving some for a garnish on top of muffins.

Stir the wet mixture with the dry one. Mix until well moistened.

Pour the mixture into the muffin tins (make them 2/3's full), sprinkle with a bit of extra Agave nectar.

Bake for about 20 minutes, until slightly browned.


1/2 a Cup of Agave Nectar

2 Cups of Flour

1 tablespoon of baking powder

1 teaspoon of salt

1/2 a cup of cup butter

1/2 a cup of fresh lemon juice

2 eggs

Finely grated Zest of 1 lemon (The grated skin of the lemon)