Monday, March 1, 2010

Luscious Lemon-Poppy Mini-Muffins

I have been experimenting over the past few months with the various nut flours that are available. If you are not familiar with the common nut flours available in your local specialty or health food stores, please find them and check them out. They are also available on the Internet. I have been using a combination of almond flour and coconut flour in most of my baked products. I find that just the right combination produces a light and moist muffin or cake and is very close to one made with glutenous flour like all purpose or cake flour. Because it is a gluten-free flour it also has an added benefit of not producing a tough texture if you should over-mix a bit. The biggest drawback I found is that if the baked goods are not going to be consumed within about the first three or four days they should be stored in the refrigerator to prevent spoilage. They also freeze very well. This recipe was among the top five favorite muffin recipes that I tested. It delivers a wonderful lemony flavor with just enough of the classic poppy seed taste. These muffins are light, tender and moist. If you cannot eat the seeds then just omit them and enjoy it as is. I hoe you enjoy.

Luscious Lemon-Poppy Mini-Muffins


3/4 cup almond flour
2/3 cup coconut flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt (optional)
2 Tbsp. fresh lemon zest
2 large eggs
4 Tbsp. unsalted butter, melted and slightly cooled
1/2 cup sour cream
1/2 cup whole milk
1/4 cup lemon juice
1/2 tsp. vanilla extract
1 cup Splenda
1 Tbsp. poppy seeds
vegetable spray

Preheat oven to 375'

Combine the dry ingredients along with the lemon zest in a large bowl. Whisk together well to evenly distribute the ingredients. In another bowl beat the eggs lightly and add the rest of the wet ingredients including the Splenda but not the poppy seeds. Whisk until well combined.

Add the wet ingredients to the dry and blend well. Fold in the poppy seeds. Fill each compartment of a 24 count mini-muffin pan that has been coated with vegetable spray. Each compartment will hold about 2 tablespoons or so. Bake for 16 to 20 minutes depending on oven, though at 18 minutes they should be done, lighty golden and puffy. Remove muffin pan to a rack and let muffins cool in the pan for at least 20 minutes before removing. Run a butter knife or small spatula around the edges of each muffin to loosen and finish cooling on rack.

Nutrition Facts
24 Servings
Amount Per Serving
Calories 73.1
Total Fat 5.8 g
Saturated Fat 2.4 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.1 g
Cholesterol 25.5 mg
Sodium 101.3 mg
Potassium 26.6 mg
Total Carbohydrate 5.2 g
Dietary Fiber 1.8 g
Sugars 0.5 g
Protein 2.1 g

1 comment:

  1. I have made these muffins over and over again and they are a hit with anyone that tries them! Since adopting a low-carb lifestyle, I have searched far and wide for healthy versions of my favorite treats, and this one is one of the best muffin recipes out there. THANK YOU!!