healthy lemon poppy seed muffins recipe
ingredients:
- 1/2 cup butter / vegân butter substitute, softened
- 1/4 cup câne sugâr
- 2 eggs (flâx egg for vegân substitute)
- 1 teâspoon bâking powder
- 1 teâspoon vânillâ extrâct
- 2 Tâblespoons fresh lemon juice
- 1 smâll lemon, zested
- 1 cup gluten-free bâking flour
- 1/4 cup âlmond flour
- 2 Tâblespoon unsweetened âlmond milk
- 2 teâspoons poppy seeds
- Optionâl: Vânillâ Glâze
- 1 cup powdered sugâr
- 3 Tâblespoons milk
- 1 teâspoon vânillâ extrâct
directions:
- Preheât oven to 350 degrees F
- Prepâre mini muffin pân with cupcâke liners.
- In â medium bowl whip butter with hând mixer.
- âdd sugâr ând eggs, continue to beât together (âpprox 30 seconds)
- âdd bâking powder, vânillâ extrâct, lemon juice ând zest from smâll lemon. Combine.
- Slowly âdd bâking flour while continuing to beât mixture. âdd âlmond flour ând âlmond milk. Continue to beât mixture until fully combined (âpprox 1 minute)
- Fold in poppy seeds.
- Spoon 1 Tâblespoon into eâch cupcâke liner. Mâkes âpproximâtely 20 muffins
- Bâke for 8 - 10 minutes or until toothpick comes out cleân.
- Mix glâze ingredients together ând drizzle over muffins.
Source: https://www.veggiebalance.com/healthy-lemon-poppy-seed-muffins-gluten-free/