Mini-Muffin Base (Add Your Own Flavor)

This muffin recipe is super versatile. I use it as the base for many of my baked goods because the result is a moist and fluffy cake that isn't too sweet.

This means you can add whatever topping you like. Add some lemon zest and a tablespoon of lemon juice (or 2 drops of Young Living Lemon Essential Oil—my preferred route) and 1/3 cup of fresh blueberries for a yummy lemon-blueberry flavor. Or add a half cup of Lily's Dark Chocolate Chips for a keto chocolate muffin version. Or go full chocolatey goodness with a double-chocolate muffin by adding subbing the base flour with 3/4 cup almond flour and 1/4 cup of unsweetened baker's powdered cocoa. Add in some chocolate chips and another tablespoon of swerve and boom, a keto double-chocolate muffin that tastes sinful with less than 2gram Net Carbs per serving!

Have fun with your toppings and flavors. With this base recipe, the sky's the limit!

Yields: 12 mini muffins
Ingredients:
1 cup almond flour
5 tablespoons heavy whipping cream
3 tablespoons Swerve
1 egg, lightly beaten at room temperature
1 teaspoon vanilla 
1/4 teaspoon salt
2 teaspoons baking powder

Directions:

1. Mix all ingredients in a bowl and add your flavor/topping of choice (see notes above).
2. In a greased mini muffin tray add batter and bake ay 350° for 18-20 minutes.
   **Almond flour doesn't brown. If you want a caramel-colored top, stick the muffins under the broiler for 1-2 minutes or until the tops of the muffins are a lightly brown
   
3. Allow the muffins to sit for 5-10 minutes to set before taking then out. Enjoy!

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