It was supposed to be a day of meetings. I had overfilled my calendar from 9 am onwards…all the way to 10 pm! Actually it wasn’t completely full in my book because most days I start work about 7.30 or 8 am and so I had a good hour before starting all my meetings.
So what do you do with a teeny pocket of time? I hadn’t baked for a while and so this was a pretty little window for a muffin bake – the muffins would fuel me through the day and would be great for the various meetings…who doesn’t like a sweet muffin alongside hot coffee?
There are a couple of staples that always sit in my pantry: almond flour, eggs, sugar substitute…plus a giant container of coconut oil since my last accidental purchase from iHerb (which may be why I’ve been baking with lots of coconut oil of late!!!). I was vacillating between making lemon blueberry muffins and lemon poppyseed muffins…and realised the blueberries had been forgotten and were half shriveled and had grown a layer of funky stuff. Ewww. So poppyseeds were the better choice. I had some poppyseeds that were sitting a long time in my cupboard (random people give me spices and ingredients from their travels). It’s amazing how pretty poppies are – I wonder who was the first person who figured out the medicinal properties in the seeds.
This recipe is what I would call a “base” recipe where you can throw in anything into the muffin – in this case poppyseeds but in other cases blueberries and cranberries would be great too.
Kid#2 felt that the muffins were a little too lemony but it was ok for me – if you are making your own you may want to try 2 tbsp lemon juice instead of the whole lemon if you don’t like tart sweets.
Low Carb Lemon and Poppyseed Muffins
- 2 1/2 cups almond flour
- 1/2 cup sugar substitute
- 1 1/2 tsp baking powder
- 2 tbsp poppyseeds
- 1/4 tsp sea salt
- Zest of 1 lemon
- Juice of 1 lemon
- 4 medium (55g) eggs
- 1/3 cup coconut oil
- 1/3 cup almond milk
- 1 tsp vanilla essence
- Preheat the oven to 180 deg C.
- Mix the almond flour, sugar substitute, baking powder, salt and poppy seeds together in a bowl.
- In a separate bowl, beat the eggs, then stir in the coconut oil, almond milk, vanilla essence, lemon juice and lemon zest together.
- Mix the dry and wet ingredients together and spoon into muffin cases about 3/4 full.
- Bake for 20-25 minutes. Cool on a cooling rack and serve.