Lemon Poppyseed Muffins (Paleo/Gluten Free) (Edit recipe)

This one is for all you lemon loving peeps! Our family LOVES most things lemon-y and I’ve shared several recipes here that include that lovely citrus: g/f Pull Apart Lemon Loaf, Lemon Curd Muffins and Lemon Meringue Pie, just to mention a few. This muffin recipe makes your lips pucker up and your taste buds dance! You could bake these in mini muffin tins and have a perfect brunch treat as well!

30 minutes

22 minutes to 25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	328
Fat:	12 g
Carbohydrates:	56 g
Protein:	2 g
Cholesterol:	32 g
Sodium:	205 mg
Fiber:	2 g
Sugars:	26 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 8

Ingredients

1.5 cups Cassava Flour, + additional 2 tbsp as needed
.5 cup Maple Sugar
1.5 Tbsp Poppy Seeds
.25 tsp Sea Salt
1 whole Lemon zest, of 1 fresh lemon
1 cup Buttermilk, made with milk of choice* (see note)
3 whole Eggs, room temperature
.5 cup Salted Butter, melted & slightly cooled, can sub ghee
15 pinch Lemon Essential Oil (food-grade), 15-20 drops totally as desired, can sub lemon extract

glaze

1.5 - 2 cups Grain-free Powdered Sugar, can sub maple powdered sugar* see note
1 whole Lemon, juiced, up to 2 lemons as needed for consistency

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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 the oven to 385° and line muffin tin with parchment liners.
In a medium bowl, combine flour, maple sugar, poppy seeds, baking powder and salt. Whisk to combine and set aside.
In a small bowl, combine lemon zest, room temperature buttermilk, eggs, melted ghee and lemon oil. Whisk well until eggs are all completely incorporated and mixture is smooth.
Pour the liquid mixture into the dry ingredients and stir to combine with a spatula cleaning the sides and bottom of the bowl to make sure you get all the dry ingredients mixed in.
Scoop into prepared muffin tins and bake for 18-20 minutes or until the center of the muffin springs back when touched. You should get 7-9 muffins depending on how large you want them to be.
While muffins bake, combine glaze ingredients in a small bowl until well combined. You want a smooth and pretty fluid consistency so that you can dip the top of the muffin in it and then it will slowly drip slowly down the sides. Alternately you can certainly just drizzle the tops with the glaze as well. Garnish with additional lemon zest and poppy seeds if desired. Wait until muffins are a bit cool, otherwise the glaze will drip right off a warm muffin
Allow glaze to set and serve!

Notes

To make buttermilk, add fresh lemon juice to 1 Cup measuring cup and then fill up the rest of the way with milk, use full fat coconut or almond milk for dairy free. // Powdered maple sugar – combine 1 cup maple sugar & 1 tbsp tapioca starch in a high speed blender (I used a Blendtec) and blend for about 30-45 seconds. Place a kitchen towel on top of the lid to keep a fine mist of powder from getting all over your counter top! You should get a perfect powdered sugar. I got almost 2 cups! Your results might be different depending on your blender.