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Now new muffin recipes! My kids love muffins. They get bored with eggs for breakfast after a while and are always excited about muffins. And they love them at all times of the day. They make a great mid-morning snack, after school or after sports. Apple Cinnamon Muffins It’s a fall favorite, but when spring rolls are around I’m always in the mood for something a little brighter. These lemon poppy seed muffins fit the bill.
Lemon poppy sponge cake with coconut powder
I tend to use coconut flour for all my muffin recipes. We don’t use a lot of grains in our house, so coconut flour is my go-to. Muffins are always a bit denser than traditional flour muffins, but the coconut flour still forms a nice soft muffin.
One thing to keep in mind is that coconut flour acts like a sponge. It will gradually absorb the moisture in the powder so you have to give it time to work. Don’t immediately worry if the hitter looks wrong. Add the coconut flour and cook for a few minutes, then add the flour and stir well. If the dough is still wet, add a few tablespoons of coconut flour and wait again. If it seems too dry, add a little more milk and stir well.
Fresh, fresh lemon, Zingy!
Lemon is one of my favorite flavors. I like it so well, that sometimes I Drink warm lemon water in the morning instead of coffee. However, I also use lemon in a lot of the dishes that I prepare. Often together with garlic; Another favorite flavor goes well with lemon.
Some of my favorite ways to use lemon juice are:
More often than not I use lime juice, I use the zest of a lemon. I whipped out mine zester (one of the most handmade kitchen tools ever) and simply grate the rind – aka melon rind – into whatever I’m working on. The peels of citrus fruits contain oil and pack more citrus than fruit juices. Not only does it taste great in lemon poppy seed muffins, but you can use it in savory dishes.
I use lemon peels in:
All this talk about lemons has made me yearn for a Lemon Meringue Pie – maybe a Wellness Mama recipe of that will be added next…
Poppy seed muffin recipe with coconut flour
A quick and easy grain-free muffin recipe with some lemon.
Preheat oven to 400°F.
Grease the muffin tin.
In a medium bowl, whisk together the coconut flour, baking soda, lemon zest, poppy seeds, and salt. Set aside.
In another bowl, whisk eggs, honey, melted coconut oil, and lemon juice together.
Make a well in the center of the coconut flour mixture and pour in the egg mixture, then stir to combine.
Leave for 5 minutes for the coconut flour to absorb the liquid.
Divide the dough between the wells of the muffin tin.
Bake in the preheated oven for 15-18 minutes or until lightly browned all around and center.
Brands of coconut flour vary in their absorbency – if your muffin batter seems too wet, add a little more coconut flour. If it seems too dry, add a little more milk.
Service: firstmuffinCalories: 130kcalCarbohydrates: twelfthgProtein: 4gFat: 8gSaturated fat: 5gPolyunsaturated fats: firstgFat: firstgTrans fats: firstgCholesterol: 68mgSodium: 181mgPotassium: forty sixmgFiber: 3gStreet: 8gVitamin A: 99IUVitamin C: 2mgCalcium: 33mgIron: firstmg
Do you like muffins? What is your favorite flavor?