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Prep Time: 8 Minutes Cook Time: 8 Minutes |
Ready In: 16 Minutes Servings: 8 |
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We will be making these gluten free lemon poppy seed muffins at my class on March 17th at the Culinary School of the Rockies. I am sharing the recipe here for those of you that won’t be able to make it :-) To view the full recipe and more about my class, please click the link below: /desserts/lemon-poppy-seed-muffins/ Ingredients:
1/4 cup coconut flour |
1/4 teaspoon celtic sea salt |
1/4 teaspoon baking soda |
3 eggs |
1/4 cup agave nectar |
1/4 cup grapeseed oil |
1 tablespoon lemon zest |
1 tablespoon poppy seed |
Directions:
1. In a medium bowl combine coconut flour, salt and baking soda.
2. In a large bowl blend together eggs, agave, oil and lemon zest.
3. Blend dry ingredients into wet.
4. Fold in poppy seeds.
5. Spoon 1 tablespoon of batter into each greased mini muffin cup.
6. Bake at 350° for 8 to 10 minutes.
7. Cool and serve.
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