Lemon Poppyseed Muffins
Refined sugar free, high antioxidant, heart-healthy, flourless, dairy-free
I am a real fan of lemons in baking. Here is one of my favorite recipes for a classic lemon poppy seed muffins enhanced by turmeric. The nutty notes of poppy seed make a perfect complement to the bright lemon flavor. With almond flour as the main flour, these tasty treats are light and fluffy – and of course gluten-free. The eggs from my happy chickens give these muffins the perfect rise and lots of healthy protein. And who can resist the bright yellow from the turmeric?
Lemon Poppyseed Muffins
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2020
Ingredients
4 cups almond flour
2 tablespoons poppy seeds
1 teaspoon turmeric
1 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
1 cup maple syrup
3/4 cups full fat coconut milk
1/4 cup lemon juice
3 tablespoons grated lemon zest
Makes 15 muffins
Find the ingredients & tools to make this recipe:
Instructions
1. Preheat oven to 350ºF/180ºC. Fill two 12-count cupcake tins with paper liners.
2. In a medium sized bowl whisk the flour, poppy seeds, turmeric, baking soda and salt to combine.
3. In another bowl whisk the eggs, maple syrup, coconut milk, lemon juice and lemon zest until combined into a frothy and light batter.
4. Add a little flour mixture at a time into the wet ingredients, stir well until the batter forms a lovely, yellow, creamy mix.
5. Pour the batter into the paper lined cupcake tins, filling 15 total cakes. Fill each cake to the top. Bake for 20 minutes until golden brown. Allow the cakes to cool in the tins for an hour.
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Photos by Brian Byllesby
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