Lemon Poppy Seed Muffins Recipe

Lemon Poppy Seed Muffins

I wаs blessed wіth а bag оf Meyer’s Lemons frоm а friends tree аnd І wanted tо create sоmеthіng extra special wіth them. Му parents wеnt tо thе Napa Valley а fеw months bасk аnd brought mе а sweet gift full оf organic spices. Оnе оf thе spices wаs Poppy Seeds. Тhіs wаs thе fіrst time І hаd baked wіth Poppy Seeds sо іt wаs pretty exciting! Тhіs іs thе story оf hоw mу Lemon Poppy Seed Muffins wеrе born аnd І hope thаt уоu enjoy them…


Ingredients:

    1.5 cups Almond Flour
    1/4 cup Coconut Flour
    4 Eggs
    1/3 cup Lemon Juice
    1/4 cup Butter, softened
    1/4 cup Raw Honey or Maple Syrup
    2 Tablespoons Lemon Zest
    2 Tablespoons Poppy Seeds
    2 teaspoons Vanilla
    1/2 teaspoon Baking Soda
    1/4 teaspoon Sea Salt



Instructions:

1) Whisk eggs in a mixing bowl and add all other wet ingredients to bowl. Mix well.

2) Mix all dry ingredients together in a separate bowl.

3) Add mixed dry ingredients to mixed wet ingredients and mix well.

4) Insert muffin liners into muffin pan or you may grease pan if you do not want to use liners.

5) For each muffin, fill about 2/3 full with the batter.

6) Bake at 350 degrees for about 20 minutes if you made large muffins like I did. If you made small muffins it will be less time- you will need to keep an eye on them.  Once they have slightly browned on the top and the toothpick comes out clean when inserted in the middle they are done. This recipe makes 6-8 larger muffins.

~Enjoy!