Lemon and Poppy Seed Muffins |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From the cook yourself thin cookbook. Ingredients:
1 1/2 cups rice flour |
1 1/2 cups finely ground almonds |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 tablespoon poppy seed |
1 lemon, zest of, large |
2 cups peeled and finely grated zucchini |
3 large eggs |
1/2 cup buttermilk |
3/4 cup sugar |
2 teaspoons lemon extract |
Directions:
1. Preheat the oven to 350 degrees. Line a 12-muffin tray with paper liners.
2. Combine the dry ingredients (first 6 ingredients) and set aside.
3. In a small bowl, combine the lemon zest and the zucchini.
4. Beat the eggs and sugar with a handheld or standing mixer for 3 minutes, until pale and creamy.
5. Add the lemon zest, zucchini, buttermilk, and lemon extract and beat again. Using a spatula, beat in the dry ingredients until they are all mixed in, working quickly.
6. Spoon even amounts of the batter into each muffin liner. Bake for 30 minutes. Remove from oven and let cool.
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