MEMBER RECIPE
Gluten Free Lemon Poppy Seed Muffins Recipe
By elanaspantry
Difficulty: Easy |
Total Time:
16-20 minutes
|
Active Time:
|
Makes:
about 24 mini-muffins
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 :-)
INGREDIENTS
- ¼ cup coconut flour
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 3 eggs
- ¼ cup agave nectar
- ¼ cup grapeseed oil
- 1 tablespoon lemon zest
- 1 tablespoon poppy seeds
INSTRUCTIONS
- In a medium bowl combine coconut flour, salt and baking soda
- In a large bowl blend together eggs, agave, oil and lemon zest
- Blend dry ingredients into wet
- Fold in poppy seeds
- Spoon 1 tablespoon of batter into each greased mini muffin cup
- Bake at 350° for 8 to 10 minutes
- Cool and serve
Member recipes are not tested by the CHOW food team.
I haven't made this yet (I plan to), but is this enough flour?