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Lemon Poppy Seed Muffins

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We are always on the lookout for delicious gluten-free muffins and this recipe came from Cooking Instructor Wendy's Aunt Di in Colorado. These are not too sweet so they can easily be served alongside a soup or chili, but they would also be great for breakfast or a snack.

Ingredientes

Comida
cantidad
Unidades
preparaciones
Notas
⅓ taza jugo de limón
jugo de limón
taza
6 cucharadas miel
miel
6
cucharadas
¼ taza melted coconut oil
melted coconut oil
¼
taza
1 cucharadita extrato de vainilla
extrato de vainilla
1
cucharadita
¼ cucharadita almond extract
almond extract
¼
cucharadita
4 huevos
huevos
4
2 tazas harina de almendras blanqueada
harina de almendras blanqueada
2
tazas
⅓ taza arrowroot powder (or tapioca flour)
arrowroot powder
taza
or tapioca flour
¾ cucharadita bicarbonato de sodio
bicarbonato de sodio
¾
cucharadita
¼ cucharadita sal
sal
¼
cucharadita
2 cucharada poppy seeds
poppy seeds
2
cucharada
3 cucharadas limón rallodo (about 3 lemons)
limón rallodo
3
cucharadas
about 3 lemons

METODÓ

Preheat oven to 350 degrees. Coat muffin tins with a fine mist of oil or line with paper cups. Combine lemon juice, honey, melted coconut oil, vanilla extract, almond extract, and eggs in a large bowl and whisk together. To a separate bowl, add flour, baking soda, salt, poppy seeds, and lemon zest and stir to combine. Add dry ingredients to wet ingredients and stir until incorporated. Fill muffin cups 3/4 full and bake for 16-20 minutes or until a toothpick comes out clean.

Tiempo de preparacion
15 min
Tiempo de cocinar
20 min
Sirve:
12 muffins
Contains Eggs, Contains Tree Nuts
Nutrition Information

Yum Ratings

😫😟😐😀😍 “Yummy! Love the lemon!” —Kindra, a grown up
😫😟😐😀😍 “Good texture and lemon flavor” —Lissa, a grown up
😫😟😐😀😍 “Very tasty! Love them with soup and salad” —Karen, a grown up
😫😟😐😀😍 “Not too sweet” —Fab, a grown up