Lemon Poppyseed Muffins

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Lemon Poppyseed Muffins
Lemon Poppyseed Muffins

Ingredients

3 eggs

½ cup honey

¼ cup melted butter or oil*

½ tsp baking soda

¼ tsp salt

1 TBSP lemon juice

1 TBSP grated lemon rind

1 TBSP poppyseeds

3 cups almond flour

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3 eggs

120 ml (170 grams) honey

60 ml melted butter (56 grams) or oil*

½ tsp (2.5 ml) baking soda

¼ tsp (1.25 ml) salt

1 TBSP (15 ml) lemon juice

1 TBSP (15 ml) grated lemon rind

1 TBSP (15 ml) poppyseeds

300 grams almond flour

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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Soy Free
Recipe PDF

Instructions

  • Preheat oven to 325°F (163°C).
  • Line a muffin pan with paper liners.
  • In a large mixing bowl, use an electric beater to thoroughly combine eggs, honey, butter/oil, baking soda, salt, and lemon juice.
  • Stir in lemon rind and poppyseeds.
  • Stir in almond flour, a cup at a time, to make a fairly thick batter.
  • Spoon batter into muffin cups, using wet fingers to lightly press down any bumps on the tops before baking.
  • Bake for 25-30 minutes, until golden brown, springy to the touch, and a toothpick comes out clean.
  • These will keep unrefrigerated for a week (longer if refrigerated).
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Nutritional Info

Storage

Notes

My non-SCD husband thinks these taste the most like "real" baked goods out of all the other almond flour treats I've made. If you can't handle poppyseeds, I'm sure they'd be good without. *Diary-Free: use oil instead of butter

This recipe was originally published in  
Used with permission from 
SCD Recipe

Comments

Somebody in the kitch - view from the back while preparing healthy foods. Cutting board with various healthy foodsPink Milkshake and fruits on a white table and pink backgroundWoman stirring in a pot with vegetables.on the stove

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