Thursday, January 26, 2012

Lemon Poppy Seed Muffins

From Kristi's Kitchen


1/4 c. coconut flour
1/2 tsp. sea salt
1/4 tsp. aluminum-free baking powder
6 tbsp. coconut palm crystals OR xylitol
1 1/2 tbsp. poppy seeds OR chia seeds
1 tsp. organic lemon zest
2 1/2 tbsp. fresh lemon juice (1 small lemon)
1 1/2 tsp. almond extract
3 organic eggs
2 1/2 tbsp. organic unsalted butter, melted OR grapeseed oil


-Preheat oven to 350 degrees
-Line 6 muffin cups with paper liners and set aside
-Combine wet and dry ingredients in separate bowls
-Incorporate wet into dry ingredients
-Fill lined muffin cups 1/2 full with batter
-Bake in preheated oven for 16-18 minutes -until firm but springy to the touch

makes 6

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