Goal: muffins with a delightful, unique flavor combination and some degree of wholesomeness.
Let’s do it!
2 1/2 cups almond meal
1/2 tsp salt
1 tsp baking powder
1 tsp dried rosemary
1 tbsp grated Meyer lemon zest (regular lemon is probably okay, too)
1/2 cup honey
1/4 tsp almond extract (optional)
1/4 cup + 1 tbsp olive oil
3 eggs, beaten
Preheat oven to 350 degrees, and prepare ~8 standard muffin cups. I was out of paper liners and just sprayed the pan, which worked fine.
Whisk together the driest ingredients (almond meal through rosemary), then combine the lemon peel and wet stuff in a separate bowl.
Mix everything well, and divide among muffin cups. Don’t be afraid to fill them nearly to the top!
Bake for 20+ minutes, or until nicely browned and a toothpick poked in the center comes out clean.