Lemon Poppyseed Muffins

This recipe is really good if you like citrus flavor. It hit the spot for me. This version is gluten free, but you can substitute "normal flour" if you wish. But I'd still keep the almond flour in because it adds to the sweetness of it. 

Healthy Lemon Poppy Seed Muffins

10 min prep, 10 min cook

Ingredients:

1/2 c butter

1/4 c raw sugar or honey

2 eggs

1 t baking powder

1 t vanilla extract

2 T fresh lemon juice

1 or 2 lemons, zested - depending on your preference for tartness

1 c GF flour*

1/4 c almond flour

2 T almond or soy milk

3 t poppy seeds

Instructions: 

1. Preheat oven to 350 degrees F

2. Prepare mini muffin pan with cupcake liners 

3. In a medium bowl whip butter with hand mixer. 

Add sugar and eggs, continue to beat together (apprx 30 seconds) 

Add baking powder, vanilla extract, lemon juice and zest from lemons. Combine. 

Slowly add baking flour while continuing to beat mixture. Add almond flour and almond milk. Continue to beat mixture until fully combined (apprx 1 minute) 

Fold in poppy seeds. 

Spoon 1 Tablespoon into each cupcake liner. Makes approximately 20 mini muffins.

Bake for 8 - 10 minutes or until toothpick comes out clean. 

Notes:

You can make this in standard cupcake pan. Yields 6 muffins - Adjust baking time to 15-20 minutes. 

*Favorite Gluten free flour mix: 

450g brown rice flour

280g potato STARCH

150g sorghum flour

120g tapioca starch or flour (same thing - also known as arrowroot)

3 t xanthan/guar gum blend

Blend well and you are ready to cook/bake.