Healthy Lemon Poppy Seed Muffins (Gluten-Free

• Vegetarian

• Produce

  • 1 Lemon, Small

• Refrigerated

  • 2 tbsp Almond milk, unsweetened
  • 2 Eggs

• Condiments

  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/4 cup Almond flour
  • 1 cup Baking flour, gluten-free
  • 1 tsp Baking powder
  • 1/4 cup Cane sugar
  • 2 tsp Poppy seeds
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter / dairy-free butter substitute

Found on veggiebalance.com

Description

Ingredients

• ½ cup butter / dairy-free butter substitute, softened
• ¼ cup cane sugar (sub for honey if desired)
• 2 eggs
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 2 Tablespoons fresh lemon juice
• 1 small lemon, zested
• 1 cup gluten-free baking flour
• ¼ cup almond flour
• 2 Tablespoon unsweetened almond milk
• 2 teaspoons poppy seeds

Directions

• Preheat oven to 350 degrees F
• Prepare mini muffin pan with cupcake liners.
• 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 small lemon. 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 muffins
• Bake for 8 - 10 minutes or until toothpick comes out clean.