Monday, December 28, 2015

Lemon Poppy Seed Muffins

These are super tasty and by far the fan favorite.  And they are sugar/grain/starch/dairy free to boot! Yay!
Heaping cup almond flour
1/2 cup coconut flour
2 tablespoon Pyure organic stevia blend
Heaping 1/4 cup xylitol
1 tsp baking soda
1/2 tsp cream of Tatar
Dash salt
Poppy seeds to taste

4 tablespoons coconut oil, melted
1/4 cup
2 egg
2 tsp lemon extract
2 tablespoons lemon juice

 Preheat convect @325

Mix dry
Blend wet until frothy in a bullet style blender

Mix wet into dry, gently to preserve fluff

Put in silicone cupcake holders- makes 12 muffins 

Bake for 20-25 minutes, turning halfway through

Let cool 10 minutes, turn out onto rack.

Store in air tight container with paper towels above and below.

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