Lemon Poppyseed Muffins--Made with Almond Flour

Almond Flour Lemon Poppy Seed Muffins.

No sugar, no flour!

These muffins are delectable! I love the texture--the almond flour makes it slightly grainy but it blends well with the poppy seeds. So in short, the texture is perfect.

The lemon and sweet work together to make a crunchy-top, moist-centered muffin. Breakfast just got ten times better.

Follow the recipe below, and make changes for any special diet or allergy concerns. Trust me, you'll want to triple this recipe. I got this recipe from comfybelly but made my own modifications. Check out her website. She has some great stuff.

Lemon Poppy Seed Muffins (using almond flour)

http://comfybelly.com/2011/05/lemon-poppy-seed-muffins-using-almond-flour/#.UcIUPILvb-Q

Ingredients (makes about 8 regular-size muffins)

•    2 eggs, separated. 

•    1/4 cup of oil (I use butter. Coconut oil works too. You can always do 1/2 butter, 1/2 oil.)

•    1/2 cup of honey (Or other sweetener. I do half honey, half maple syrup. Grade B has less sugar.)

•    1 tablespoon of vanilla (overflowing.)

•    1 tablespoon of lemon juice

•    2 1/2 cups of blanched almond flour

•    1/2 teaspoon of sea salt

•    1/2 teaspoon of baking soda

•    1 tablespoon of lemon zest (about one medium-size organic lemon; I do a little extra. It, along with the vanilla, balances out the honey flavor.)

•    1 tablespoon of poppy seeds

Method

1. Preheat your oven to 350 degree F.

2. Place muffin liners (cupcake liners) in a muffin/cupcake baking pan.

3. Separate the egg yolks and whites.

4. Whip the egg whites until you form stiff peaks. *(This step is super important. Make those white SUPER stiff. This will give the muffins great texture and help the middle not sink in.)

5. Meanwhile, in a separate bowl, whisk together the yolks, honey, oil, vanilla, and lemon juice.

6. Whisk all the dry ingredients into the batter.

7. Fold the egg whites into the batter and blend well.

8. Add the poppy seeds and lemon zest to the batter and blend well.

9. Fill each muffin liner about 2/3 of the way with batter and bake for about 25 minutes, or until a toothpick placed in the center of a muffin comes out clean.

10.           Cool and enjoy! Store for several days in a sealed container. Or... just on the counter covered with a light napkin.