James is camping in Helen with a buddy this weekend, so that leaves me with a weekend packed with girl time. Last night, my friend Lindsey and I went to Taverna Plaka and enjoyed Mango Orange Blue Tinis, Greek wine, Kefalograviera Saganaki (aged Greek sheep’s milk cheese flamed in ouzo), Kalamarakia (calamari) and self-mashed hummus. We managed to leave before the belly dancers made their appearance, and decided upon our departure that despite still being in our twenties, we felt pretty old.
After a fitful night’s rest of 10 hours of sleep!!!, I decided to try my hand at Key Lime Muffins. When you see this recipe, you may think it sounds more like Key Lime Cupcakes, but the name is solely based on the time of day that I sampled some of these delicious wonders. No one wants to be known as the girl who eats cupcakes for breakfast.
Key Lime Muffins (Cupcakes)
- 1 cup almond flour
- ½ cup unsweetened shredded coconut
- ½ tsp baking soda
- ¼ tsp celtic sea salt
- ¼ cup grapeseed oil
- ¼ cup agave nectar
- 1 tbsp pure maple syrup
- 1 lime, juiced
- 2 eggs
- 1 tbsp vanilla
- 8 oz. cream cheese, softened
- 7 tbsp agave nectar
- ½ a lime, juiced
- 1 tsp vanilla
1. Preheat oven to 350 degrees.
2. In small mixing bowl, combine almond flour, coconut, soda and salt.
As a side note, when my husband grinds up almonds in our food processor, I think he throws in a handful or two of flax seeds.
3. Stir in oil, agave, syrup, lime juice, eggs and vanilla.
4. Spoon batter into mini muffin cups.
My batter perfectly filled 24 mini muffin cups…but you’ll notice the spooning process got a little messy.
5. Bake at 350 degrees for 8 to 10 minutes, until just browned around the edges. Set aside and let cool.
6. While muffins/cupcakes are cooling, blend softened cream cheese, agave and lime juice in mixing bowl.
8. Once muffins/cupcakes have cooled, ice them and savory the tangy goodness.
After this breakfast, I’m ready for a day of estrogen-fueled debauchery.