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Lemon Poppy Seed Muffins

And here it is, April already.

I’d like to tell you that I’m joking when I say I feel absolutely vile, but I’m afraid it’s all too true.  I’ve had a horrid cough since Friday, and thought I had another case of bronchitis, but this morning my sinuses have decided to join in on the act.  That feels like allergies, and I suppose it could be – I’m not running a fever.  Mostly, though, I’m just really, really tired; I don’t know why I waited until 2 a.m. last night to realize, “You know, there are things in this house you can take for that cough, you silly broad.”

Nyquil is a good thing.

At any rate, I know I have at least one reader that will be glad to see this recipe, which is really good if you are fond of lemon poppy seed anything (I’d considered trying to make a pound cake).  They’re not too sweet and not too tart, but have a nice lemon flavor; a really nice Sunday brunch treat.  Based on my revised Savory Almond Muffin recipe, they’re also quick and easy to make.  You can’t beat that with a stick.

If I had the energy to beat something with a stick.  Which I don’t.

Lemon Poppy Seed Muffins - Bursting with poppy seeds, these gluten-free muffins are bright with lemony flavor.

5.0 from 3 reviews
Lemon Poppy Seed Muffins
 
Serves: 9
Ingredients
  • 1 1/2 cups almond flour
  • 1/4 cup tapioca flour
  • 2 tablespoons potato flour
  • 1/4 teaspoon kosher sea salt
  • 1/2 teaspoon baking soda
  • 1/3 cup coconut sugar
  • 3 large eggs, lightly beaten
  • 1/4 cup high-oleic safflower oil
  • zest of one lemon
  • 1/3 cup lemon juice
  • 1 teaspoon poppy seeds
Instructions
  1. Preheat the oven to 350 F. Generously grease 9 cups of a one-dozen muffin tin.
  2. In a large bowl, whisk together the flours, salt, baking soda and coconut sugar. Stir the eggs, oil, zest and lemon juice into the almond flour mixture, beating lightly by hand with a wooden spoon, until thoroughly combined. Stir in the poppy seeds.
  3. Divide the batter equally between the 9 greased muffin cups. Bake for 17 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  4. Allow the muffins to cool for 5 minutes before removing from the pan. Serve warm or at room temperature
  5. Nutrition (per serving): 216 calories, 15.8g total fat, 62mg cholesterol, 199.5mg sodium, 174.9mg potassium, 12.7g carbohydrates, 2.4g fiber, 5.2g sugar, 2.4g protein

 


9 comments

Michele says:

I’ll eat purt-near anything with lemon in it.

Jan says:

Me, too. In fact, I just love citrus fruits of all kind – something that will be very apparent over the course of this week.

And I believe we’re having your favorite flip-flop topping tonight. ;)

Michele says:

Mmmmm…creamed spinach.

Dear Jan,
I ate way too much food over the weekend.
Sincerely,
24

Jenn says:

Thank you!! I spent too much time searching the web this weekend for a Paleo-friendly lemon poppyseed muffin! Question…Is your coconut sugar brown? Mine is brown (from Coconut Secret) and tends to change the color of things. Your muffins look nice and yellowy.

Jenn says:

I should clarify…I spent time searching because they all seem to use coconut flour. Thankful yours doesn’t. :)

Jan says:

I don’t have a lot of experience baking with coconut flour, simply because I don’t like the texture of the baked goods themselves – you need to use so many eggs to bind the batter that the finished products have an odd, “eggy” texture and taste. Now, that being said, I’ve begun to think about how I could use it in conjunction with tapioca, sweet rice and potato flours, simply because while I love baked goods made with almond flour, they’re not so good for you – too many fragile omega 6 fatty acids that become oxidized in the baking process.

At any rate, to answer your question, yes – both coconut sugar and evaporated cane juice are a rich brown color, and tend to make baked goods a darker color. But with this muffin recipe, you’ve got the yellowish almond flour, deep orange egg yolks from pastured eggs (at least, I do) and lemon juice. They turn out a nice, rich yellow color. But even if they are on the “brown” side from the sugar, they’ll still taste really good. ;)

Elizabeth says:

Hi Jan,
Thanks for the recipe! I love to try this and also it will definitely help to shoo away the colds I am experiencing right now because of sudden change of weather.

Sherri says:

Hi Jan,

These came out great! And the added bonus is that you can easily use for a Passover dessert…just need to leave out the baking soda and beat the egg whites instead. I’d probably add in a tsp. of chia seeds for good measure. And for those who like this a little sweeter – add some lemon icing on top as well. Yummmmy!

Sherri :-)

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