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Lemon Poppy Seed Muffin

These Muffins are fluffy, flavorful and full of healthy fiber.

Ingredients

  • 1/2 cup Coconut Flour
  • 1/4 tsp Salt
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/4 Cup Psyllium Husk Powder
  • 1/2 Cup Powdered Erythritol
  • 1/8 Cup Poppy Seeds
  • 2 tsp Vanilla
  • 40 Drops – Liquid Stevia, Lemon Drop
  • 6 Eggs
  • 1/2 Cup Lemon Juice
  • 1 Tb Lemon Zest
  • 1/2 Cup Melted Coconut Oil
  • 2 Tb Sour Cream

Instructions

  1. Preheat oven to 350 degrees and Line Cupcake tin with paper liners
  2. In mixing bowl add:
  3. Coconut Flour
  4. Salt
  5. Baking Soda
  6. Baking Powder
  7. Psyllium Husk Powder
  8. Erythritol
  9. Poppy Seeds
  10. Stir together breaking up any lumps
  11. Make a well in the center add:
  12. Eggs
  13. Vanilla
  14. Lemon Juice
  15. Lemon Zest
  16. Stevia
  17. Mix well
  18. Add Sour Cream and Melted Coconut Oil
  19. Mix well – batter will be thick
  20. Using a large scoop fill liners 3/4 way full
  21. Tip:
  22. Dampen hands with cold water and lightly press to smooth and shape tops. (If desired)
  23. Bake at 350 degrees for 25-30 minutes
  24. Until light golden brown on top
  25. Do not under cook or they will fall and be chewy

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