Rose water muffins (lactose free)

Ingredients

• 140 g Almond flour
• 90 ml Almond milk
• 60 g Dark chocolate chips
• 50 g Unsalted butter, lactose free, melted
• 1 1/2 pcs Eggs, room temperature
• 1 1/2 tbsp Lime juice, fresh
• 1 1/2 tbsp Honey
• 1 1/2 tsp Baking soda
• 1 1/2 tsp Rose water
• 3/4 pinch Salt (small pinch!)

Method

1. Preheat oven to 200°C and line 8-hole muffin tin with paper cases.
2. Combine almond flour, baking soda, and salt in a bowl; set aside.
3. Whisk the almond milk, lime, melted butter, eggs, honey, and rose water until smooth.
4. Add liquid ingredients to the dry ones then stir until just combined.
5. Stir in chocolate chips and transfer the batter to the lined muffin tin.
6. Bake for 15 minutes or until firm to the touch.
7. Leave on wire rack to cool and serve.