How To make Lemon Poppyseed Muffin
1 1/3 c Cake flour
1/2 ts Baking soda
4 oz Butter
1 1/3 c Sugar
4 Eggs
3 tb Lemon juice
3 ts Grated lemon peel
2 ts Vanilla
5 tb Poppy seeds
1/2 c Sour cream
Pre-heat oven to 375 degrees. Butter muffin tins for 12 muffins.
Sift the dry ingredients (flour and soda) and set aside. Cream the butter in a large bowl and add the sugar a little at a time, beating until light and fluffy; add the eggs one at a time, beating well, then add the lemon juice, vanilla, lemon peel and poppy seeds. Add the flour and sour cream to this making sure the batter is well mixed. Fill muffin tins about 3/4 full. Bake for 20-25 minutes or until golden. Dust with confectioners' sugar and serve warm or cool on a cake rack. The original recipe calls for separating the eggs and whipping the egg whites separately with half the sugar. This meringue is then folded into the batter just before baking. This makes for a lighter muffin, but is unnecessary. Posted By japlady@nwu.edu On rec.food.recipes or rec.food.cooking
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Low Carb LEMON POPPYSEED MUFFINS + A Channel Update - The BEST Keto Muffin Recipe
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There's nothing better than the zing of citrus, especially in the cold months of winter. These Low Carb Lemon Poppyseed Muffins bring the brightness of summer into your kitchen just when you need it most. The addition of whey protein isolate provides a light, fluffy texture not often found in typical low carb baked goods or keto deserts. I hope you love these keto muffins - they're gluten free, sugar free, and perfect for breakfast, snack or a desert!
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Low Carb Lemon Poppyseed Muffins
by Highfalutin’ Low Carb
INGREDIENTS
1/2 cup almond flour
1/3 cup coconut flour
1/4 cup whey protein powder
1/2 cup granulated monkfruit/erythritol sweetener blend
1 tsp baking powder
2 Tbsp poppy seeds
1/3 cup almond milk
1/4 cup avocado oil (*I incorrectly stated 1/3 cup of avocado oil in the video. 1/4 cup is correct.)
4 eggs
Juice of 1 lemon (2 Tbsp)
Zest of 1 lemon (1 heaping Tbsp)
INSTRUCTIONS
1. Preheat oven to 350°F and place paper baking cups in a muffin pan.
2. Sift together the almond flour, coconut flour, whey protein powder, baking powder, sweetener, and poppy seeds.
3. In a separate bowl, whisk together the oil, eggs, almond milk, lemon juice and lemon zest.
4. Combine the wet and dry ingredients and whisk.
5. Fill the 12 muffin cups evenly.
6. Bake at 350°F for 20-22 minutes until the muffin springs back when touched or a toothpick inserted into the center comes out clean. Let cool and enjoy!
Makes 12 muffins.
NUTRITIONAL INFORMATION
120 Calories
9.5g Fat
4.8g Protein
12g Total Carbs
1.7g Fiber
8g Sugar Alcohols
2.3g Net Carbs
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PRODUCTS USED IN THIS VIDEO
Microplane Zester:
Amco Citrus Juicer:
Stainless Steel Mixing Bowl w/ Ring:
Wilton Muffin Pan:
Proteak Cutting Board:
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The Lemon Poppyseed Muffin recipe!
In honor of National Pancake Day, here's a delicious recipe for a Lemon Poppyseed Muffin made from a Medifast Original Pancake!
Hope you enjoy!
For more recipes, go to medifastrecipes.com
Lemon Poppyseed Muffins | Baking With Josh and Ange
*Recipe edit! In the video the recipe should read 1/2 cup butter and not 1 cup butter.*
Not too sweet, not too sour and brushed with a simple lemon glaze! These moist muffins are a great treat for all lemon lovers.
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Pre-order Ange and Jenna's new book!
As always, a big thank you to Brad Low for the amazing graphics!
Lemon Poppy Seed Muffins Recipe (EASY)
Lemon Poppy Seed Muffins Recipe
A simple recipe for some delicious poppy seed muffins.
RECIPE:
190 g all-purpose flour (1 cup + 1/4 cup)
125 ml milk (1/2 cup)
90 g butter (1/3 cup + 1 tbsp)
130 g sugar (1/2 cup + 2 tbsp)
2 eggs
15 g poppy seed (2 tbsp)
1 tsp baking powder
lemon zest
1 tsp vanilla extract
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Editors: Giulia Ardizzone and Steven Sangster
#poppyseedmuffins #lemonpoppyseedmuffins #muffins #poppyseed
We found a winning lemon poppy seed muffin recipe!