Instructions

1. Preheat the oven to 170°C. Line a muffin tin with paper cases.
2. Mix the flour, Stevia and almond meal in a big bowl. Add the baking powder.
3. In another bowl, lightly whisk the eggs, then add the vanilla paste and melted spread. Combine the mixtures together, then add the almond milk, enough to create a light batter.
4. Finally, fold in the lemon zest & juice, then spoon the batter into a muffin tin or silicon muffin cases.
5. Scatter some almond flakes on top of each muffin, then bake in the oven for about 20 minutes until golden and an inserted skewer comes out clean.
6. Take them out of the oven and let them cool in the tin or cases for about five minutes, then transfer them to a wire rack. Drizzle them with elderflower syrup.