Gluten-Free Lemon Poppyseed Muffins
A breakfast staple, lemon poppy seed muffins are a complete classic. Light and fluffy, yet filling and satisfying, these muffins are full of flavor. Lightly lemon in taste, these muffins are filled with small poppy seeds, which give these breakfast bites a subtle crunch of texture. Enjoy with your favorite mug of morning coffee or tea. Remember to snag an extra for a mid-afternoon sweet treat! *These muffins are gluten-free, grain-free and nut-free. (Recipe By @damvxf)
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 244 |
| Fat: | 13 g |
| Carbohydrates: | 30 g |
| Protein: | 7 g |
| Cholesterol: | 51 g |
| Sodium: | 238 mg |
| Fiber: | 2 g |
| Sugars: | 15 g |
| Calculated per serving. | |
Serves: 12
Ingredients
- 3/4 cup3/4 cup3/4 cup Raw Sugar, (or equal parts coconut sugar/maple sugar mix)
- 1/2 cup1/2 cup1/2 cup Unsalted Butter, OR ghee, softened
- 222 Egg Yolk
- 1 1/2 tsp1 1/2 tsp1 1/2 tsp Lemon Juice
- 1 tsp1 tsp1 tsp Lemon zest, grated
- 1 1/2 cups1 1/2 cups1 1/2 cups Cassava Flour, (Otto's Naturals - Cassava flour)
- 1 tsp1 tsp1 tsp Baking Powder
- 1/2 tsp1/2 tsp1/2 tsp Baking Soda
- 1/2 tsp1/2 tsp1/2 tsp Salt
- 3/4 to 1 cup3/4 to 1 cup3/4 to 1 cup Coconut Milk, OR regular milk (full fat)
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice
- 2 Tbsp2 Tbsp2 Tbsp Poppy Seeds
- 222 Egg Whites, beaten to stiff peaks
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 degrees Fahrenheit. Prepare a muffin pan with liners.
- In a small bowl, combine coconut milk and vinegar. Stir and let sit for 10 minutes.
- In a large bowl, cream together the sugar and butter, until fluffy. Add in the egg yolks and mix thoroughly. Stir in lemon juice and zest.
- In a separate bowl, combine Otto's Naturals - Cassava flour, baking powder, baking soda, and salt.
- Slowly add milk mixture and flour mixture to the large bowl of ingredients. When mixed, stir in poppy seeds.
- Fold in the beaten egg whites. Fill muffin pan and bake for about 15-18 minutes (for 12 medium sized muffins) or 25-28 minutes (for 9 large muffins)
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