Lemon Poppyseed Muffins
Prep:
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Cook:
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Ingredients
3 eggs
½ cup honey
¼ cup melted butter or oil*
½ tsp baking soda
¼ tsp salt
1 TBSP lemon juice
1 TBSP grated lemon rind
1 TBSP poppyseeds
3 cups almond flour
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3 eggs
120 ml (170 grams) honey
60 ml melted butter (56 grams) or oil*
½ tsp (2.5 ml) baking soda
¼ tsp (1.25 ml) salt
1 TBSP (15 ml) lemon juice
1 TBSP (15 ml) grated lemon rind
1 TBSP (15 ml) poppyseeds
300 grams almond flour
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Preheat oven to 325°F (163°C).
- Line a muffin pan with paper liners.
- In a large mixing bowl, use an electric beater to thoroughly combine eggs, honey, butter/oil, baking soda, salt, and lemon juice.
- Stir in lemon rind and poppyseeds.
- Stir in almond flour, a cup at a time, to make a fairly thick batter.
- Spoon batter into muffin cups, using wet fingers to lightly press down any bumps on the tops before baking.
- Bake for 25-30 minutes, until golden brown, springy to the touch, and a toothpick comes out clean.
- These will keep unrefrigerated for a week (longer if refrigerated).
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Nutritional Info
Storage
Notes
My non-SCD husband thinks these taste the most like "real" baked goods out of all the other almond flour treats I've made. If you can't handle poppyseeds, I'm sure they'd be good without. *Diary-Free: use oil instead of butter
Used with permission from
SCD Recipe
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