Grain-Free Lemon Poppy Seed Muffins
Grain-Free, Gluten-Free, Nut-Free
Recipe By @damvxf
A classic breakfast staple, lemon poppy seed muffins are a delectable morning bite. Light and fluffy, yet filling and satisfying, these muffins are full of flavor. Delicately lemon in taste, these muffins are given a bit of crunch from the poppy. Enjoy with your favorite mug of morning coffee or tea. Remember to snag an extra for a mid-afternoon sweet treat!
Yield: 12 standard muffins
Ingredients Â
- ¾ cup organic sugar (or equal parts coconut sugar/maple sugar mix)
- ½ cup butter, or ghee, softened
- 2 egg yolks
- 1 ½ teaspoons lemon juice
- 1 teaspoon grated lemon zest
- 1 ½ cups Otto’s Naturals – Cassava Flour
- 1 teaspoon Otto's Naturals Grain-Free Baking Powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup to 1 cup full fat coconut milk or regular milk
- 1 Tablespoon white vinegar or lemon juice
- 2 Tablespoons poppy seeds
- 2 egg whites, beaten to stiff peaks right before adding to batter
Instructions Â
- Preheat oven to 350°F.  Prepare a muffin pan with liners.
- In a small bowl, combine coconut milk and vinegar. Stir and let sit for 10 minutes.
- In a large bowl, cream together the sugar and butter, until fluffy.  Add in the egg yolks and mix thoroughly. Stir in lemon juice and zest.
- In a separate bowl, combine cassava flour, baking powder, baking soda, and salt.
- Slowly alternate adding milk mixture and dry ingredients to the butter mixture, starting and ending with the dry ingredients. When mixed, stir in poppy seeds.
- Carefully fold in the beaten egg whites. Fill muffin pan and bake for about 15-18 minutes (for 12 medium sized muffins) or 25-28 minutes (for 9 large muffins)
