I love lemon in baked good and I love muffins. I have been playing around with recipes to make it one that works for our dietary needs in our family. Everyone enjoys these muffins. My kids prefer them with the optional glaze.
3/4 cup Coconut Flour
1 tsp Baking Soda
2 T Poppy Seeds
1/4 cup Sour Cream
1/3 cup Oil (Avocado or Grapeseed)
4 Large Eggs
3 T Lemon Juice
30 drops doTERRA Lemon Oil
In a glass or metal bowl measure flour, baking soda, and poppy seeds and combined.
In a separate glass or metal bowl measure sour cream, oil, eggs, lemon juice, and lemon essential oil and combined completely.
Preheat oven to 350 degrees.
Make a well in the dry ingredients. Pour in wet ingredients into the well. Slowly fold the dry ingredients into the wet ingredients. Let sit for 1-2 minutes and gently fold to incorporate ingredients completely.
Grease a muffin tin or line with cupcake liner. Use a 1/4 cup cookie scoop to fill muffin tin.
Bake for 18 to 22 minutes, until golden brown.
Drizzle with Lemon glaze.
1 T Unsalted Butter melted
2 T Lemon Juice
1/2 cup Powdered Sugar
Combined together until smooth.
I love hot cocoa and Choffy and infusing them with essential oils is amazing. Infusing chocolates with essential oils is a fun way to change it up.
8 – 15 drops Essential Oils (see recommendations below)
6 oz Chocolate (White Chocolate, Almond Bark, Candy Melt)
Paper Sucker sticks
DirectionsMelt chocolate on half power for 1 1/2 minutes and stir. Continue on half power 30 seconds at a time until chocolate is melted.
Add in essential oils to taste.
Coat sticks with chocolate multiple times. Allow to set. Package each flavor separately.
10-15 drops Wild Orange
7 drops Spearmint, 7 drops Peppermint
6 drops OnGuard, 2 drops Cinnamon
4 drops Cinnamon, 2 drops Clove
6 drops Wild Orange, 2 drops Cinnamon
This is great as a fruit dip. We love it with OnGuard Apples! It is also wonderful as a frosting on cake.
Fruit Dip Ingredients
8 oz Cream Cheese
2 T Honey
4-8 Drops of doTerra Citrus Oil of choice
8 oz Whipping Cream
Whip together Cream Cheese & Honey. Add Essential Oils and whip. Slowly add in Whipping Cream while whipping until it forms stiff peaks.
Apples of choice
drop of OnGuard Essential Oil for every large apple or 2 medium apples
1 drop of Lemon Essential Oil for every large apple or 2 medium apples
1 tsp of Lemon Juice for every large apple or 2 medium apples
1/2 cup of water for every large apple or 2 medium apples
Fill bowl with enough water for the number of apples you are slicing. To the water, add essential oils and lemon juice. Slice apples and place in water. Allow to sit for 10-15 minutes before removing onto towel lined plate, patting to remove excess water. Enjoy right away or store safely until ready to eat.
As I have upgraded my eating habits there are some food I really miss. Muffins has been one of them. The fluffy crumbly texture is exactly what I was craving.
1 1/2 Cups Almond Flour
1/4 tsp Salt
1 T Baking Powder
2 T Poppy Seeds
1/2 Cup Sour Cream
2 T Lemon Juice
20 drop doTerra Lemon Essential Oil
4 T Butter (melted)
1/2 Cup Cream Cheese
1 T Coconut Sugar
Preheat the oven to 450 degrees.
Combined flour, salt, baking powder, and poppy seeds together in a glass bowl.
Combine eggs, sour cream, lemon juice, essential oil, butter, cream cheese, and coconut sugar together in a glass bowl.
Mix dry and wet ingredients together well.
Spray your pan with nonstick cooking spray. I used a muffin tin, but you can use any pan you choose. Take a drop a dollop of biscuit batter into each cup of your pan.
Cook for about 10 to 13 minutes.
I grew up with roll up sandwiches for family outings. But I wanted to take the flavor up a notch so when I make them I add in Basil Essential Oil, Garlic and Onion.
2 – 8ct tube Cresent Roll Dough
1 lb Deli Sliced Ham
8 oz Cream Cheese softened
1 toothpick swirl* of doTerra Basil Essential Oil
1/2 tsp Minced Garlic
1 T Dehydrated Onions
1/2 Shredded Cheese
Preheat oven to 375 degrees. Place cream cheese in a glass or ceramic bowl. Dip a toothpick into the basil essential oil and swirl it around in the cream cheese. Add garlic, onions, and cheese and stir well.
Stack 2 slices of ham. Smear 1 T of cheese mixture on half of the ham. Roll ham starting at the cheese covered side. Roll crescent dough around each ham roll. Place on a parchment paper lined baking sheet.
Bake for 10-14 minutes until golden brown. Allow to cool for 2-3 minutes before eating. Or cool completely and store in refrigerator until serving.
*The toothpick method
1 toothpick dip = dip a toothpick into the essential oil and dip it once into the recipe
1 toothpick swirl = dip a toothpick into the essential oil and swirl it around in the recipe
1/2 drop – Drop an essential oil onto a spoon, then use the tip of a sharp knife to obtain the desired flavor
I love chocolate! Dark Chocolate, Semi-Semi Chocolate, Milk Chocolate, Brewed Chocolate aka Choffy, and White Chocolate. (Yes, I know it’s not REALLY Chocolate) I also really like Mint Chocolate which is where Peppermint Bark fits in. The funny thing about it is that I only think about Peppermint Bark at Christmas because that is when you can get Candy Canes.
14 oz Hershey’s Special Dark
12 oz Dark Chocolate Chips
8 to 12 drops doTerra Peppermint Essential Oil
24 oz White Chocolate Chips
1 1/2 cups Crushed Candy Canes (I use my food processor or blender)
Lay out a large piece of aluminium foil on a large sheet pan or 2 cookie sheets. In a microwave safe glass or ceramic bowl melt the dark chocolate on half power in the microwave melt the dark chocolate for 2 minutes and stir. Return to the microwave on half power for 1 minute and stir. Repeat until smooth. Stir in peppermint essential oil. (12 drops for a very strong flavor. I usually do 10 drops.)
Spread evenly on to the aluminium foil. Place in the
In a microwave safe glass or ceramic bowl melt the dark chocolate on half power in the microwave melt the white chocolate for 2 minutes and stir. Return to the microwave on half power for 1 minute and stir. Repeat until smooth. Stir in 3/4 cup of peppermint candy cane pieces.
Carefully drizzly over the chocolate layer as evenly as possible and smooth out evenly. Sprinkle remaining peppermint candy cane pieces over the white chocolate evenly.
Allow to harden completely before breaking up in to pieces.
This is a fun party snack. We like to eat it with vanilla wafers, graham crackers, and ginger snaps.
8 oz Mascarpone Cheese
8 oz Cream Cheese
1 T Honey
20-25 drops doTerra Wild Orange Essential Oil
6 oz Mini Chocolate Chips
Mix mascarpone cheese, cream cheese, and honey until smooth. Add in wild orange essential oil. Fold in chocolate chips. Form into a ball and cover with plastic wrap. Refrigerate for 12 – 24 hours before serving.
- 1 cup sugar
- 1 cup unsalted butter
- 1 cup salted butter
- 1 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla
- 5 drops doTerra Lemon Essential Oil
- 5 drops doTerra Wild Orange Essential Oil
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 4 1⁄2 cups flour
- Cream sugar, butter and powdered sugar.
- Then cream in eggs and vanilla, and essential oils.
- In a separate bowl mix baking soda, cream of tartar, and flour.
- Start adding dry ingredients to creamed ingredients less than 1 cup at a time.
- Chill in refrigerator at least 2 hours.
- Roll out to ¼ inch think.
- Place on parchment lined cookie sheet.
- Bake at 350° for 10-12 minutes or until the edges are browned.
- You can also sprinkle on cinnamon and sugar, colored sugar sprinkles, etc.
8 oz Cream Cheese
1/4 lb Unsalted Butter
1 tsp Vanilla
2 lb Powdered Sugar
- Cream together cream cheese, butter and vanilla.
- Add 1/2 lb of powdered sugar at time until fully incorporated.
As a Certified Essential Oil Coach I only use doTerra Essential Oils. For more information visit Beyond-Possibilities.net