Wednesday, April 30, 2014

Paleo Indulgences' Lemon Poppy Seed Muffins

Each week I feature a different healthy ingredient on my business page, and this week I'm all about lemon. I hosted a jewelry party this morning, and the rainy weather just cried out for some muffins to go along with our coffee and tea.

These delicious muffins are from Tammy Credicott's Paleo Indulgences, which I can't recommend enough if you ever need inspiration or help with grain-free baking. None of my guests this morning are remotely paleo, but they all know how I eat and cook and were curious to try out the muffins. They were a HUGE hit and I already have two friends looking to buy coconut flour for the first time just to make them.

One note: I used silicone muffin cups and to get the tops and centers of the muffins baked to my liking I wound up overdoing the bottoms. Next time I will reduce the bake time or use paper liners in a traditional metal pan.

Other than that, though, I whipped these up with ingredients I had on hand and they were the perfect texture and balance of tangy and sweet!

Paleo Indulgences' Lemon Poppy Seed Muffins
adapted from Paleo Indulgences

⅓ cup coconut flour
½ tsp baking powder
½ tsp salt
4 eggs
¼ cup raw honey or maple syrup
2 tsp vanilla extract
juice & zest of one lemon
¼ cup coconut oil, melted
2 tsp poppy seeds

Preheat your oven to 350.

Combine coconut flour, baking powder and salt in the bowl of a stand mixture.

Add eggs, sweetener, vanilla and lemon juice and zest. Mix until blended. Slowly pour in coconut oil with mixer running on low.

Once the oil is evenly distributed, stir in poppy seeds.

Pour batter into greased muffin cups and bake for 15-20 minutes.

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