Lemon-Raspberry Muffins

Prep time: 5 minutes | Cook time: 15 minutes | Serves 6

2 cups almond flour

¾ cup Swerve

1¼ teaspoons baking powder

¹⁄₃ teaspoon ground allspice

¹⁄₃ teaspoon ground anise star

½ teaspoon grated lemon zest

¼ teaspoon salt

2 eggs

1 cup sour cream

½ cup coconut oil

½ cup raspberries

1. Line a muffin pan with 6 paper liners.

2. In a mixing bowl, mix the almond flour, Swerve, baking powder, allspice, anise, lemon zest, and salt.
3. In another mixing bowl, beat the eggs, sour cream, and coconut oil until well mixed. Add the egg mixture to the flour mixture and stir to combine. Mix in the raspberries.
4. Scrape the batter into the prepared muffin cups , filling each about three-quarters full.
5. Put the muffin pan into Rack Position 1, select Convection Bake, set temperature to 345ºF (174ºC), and set time to 15 minutes.
6. When cooking is complete, the tops should be golden and a toothpick inserted in the middle should come out clean.
7. Allow the muffins to cool for 10 minutes in the muffin pan before removing and serving.