LEMON POPPY SEED MUFFINS
MAKING LEMON POPPY SEED MUFFINS IN MY KITCHEN
WW low carb yummies, Lemon Poppy Seed Muffins, easy and delicious!
Lemon Poppy Muffins, by George Stella
From the book, “Still Livin Low Carb”
Oil spray ( for muffin tin)
4 large eggs
1/3 cup lemon juice
1/4 cup water
2 teaspoons lemon zest
2 teaspoons vanilla extract
2 cups almond flour
3/4 cup bulk sugar substitute [recommended Splenda on the book; I used a monk fruit- erythrotol baking sweetener]
1 tablespoon poppy seeds
2 teaspoons baking powder
Place oven rack in center position and preheat to 375. Grease a 12 cup muffin pan with oil spray.
In a large bowl, best eggs until frothy. Add lemon juice, water, lemon zest, and vanilla extract, and best to combine.
Add all remaining ingredients and mix well to create a batter.
Fill each of the greased muffin cups 2/3 of the way full.
Bake 20-25 minutes until the tops of muffins turn light golden brown and toothpick inserted cones out mostly clean.
Cool on a wire rack. For best flavor, served chilled.
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Sweetwater Place:
LEMON POPPY SEED MUFFINS - Lemony, Poppy seedy, Delicious-sny, Absolutely Perfect, Easy, Muffins.
Lemon Poppy Seed Muffins are so darn delightful.
If you enjoy coffee, tea, water, anything, breakfast, lunch, dinner, even a snack, these muffins are for you.
Unless you don’t like lemon, then, I am sorry. These muffins are then not for you.
But, I guess you could take out the lemon and just make them poppy seed muffins and then they are for you again.
I fixed it.
These muffins are honestly for everyone!
So, I hope you enjoy!
You can also find this recipe on my bog at:
Ingredients:
110 grams (1/2 cup) greek yogurt
315 grams (2 1/2 cups) all-purpose flour
110 grams (1/2 cup) granulated sugar
60 grams (1/4 cup) vegetable oil
2 large lemons
113 grams (1/2 cup) unsalted butter - room temperature
2 teaspoon vanilla extract
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3-4 tablespoons poppy seed
2 eggs
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My Baking Equipment from the US Amazon:
Measuring Cups:
Kitchen Scale:
Silicon Baking Mat:
Lemon Juicer:
Muffin Tin:
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My Baking Equipment from the European Amazon:
Measuring Cups:
Kitchen Scale:
Silicon Baking Mat:
Lemon Juicer:
Muffin Tin:
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Recording equipment I use from US Amazon:
Nikon D5100:
Tripod:
Wireless Clicker: Not available in the US
Recording equipment I use from European Amazon:
Nikon D5100:
Tripod:
Wireless Clicker:
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You can also find me at:
- My Baking Blog:
- Instagram:
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- Email: m.l.b.c@outlook.com
Music: Sunny Side by Text Me Records
Just for your information!
As an Amazon Associate I earn a small commission when you buy something through my links. You won't be paying a penny more, but you'll be helping me bake more!
Lemon and Poppy Seed Muffins with Zucchini - Vegan - Fairyland Cottage
Delicious lemon and poppy seed muffins using zucchini for moistness. They are easy to make and super nutritious. You'll absolutely love them. Enjoy and Subscribe for more.
Ingredients:
1 cup wholemeal spelt flour
1 cup rye flour
1/2 tsp pink himalayan salt
1/2 tsp baking soda
1/4 tsp baking powder
1 cup grated zucchini(courgette)
1 cup coconut sugar
1/2 cup melted coconut oil
1 flax egg ( 1 tbsp ground flax seed and 3 tbsp water )
zest of 2 lemons
2 tbsp poppy seeds
oven 160c for 17 minutes
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Music:
Harp Music : Radharani devi dasi playing an Irish melody.
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My name is Niamh and I have a BSc in Nursing Science. I specialise in nutrition and natural healthy living. I hope you enjoy these videos!
Gluten Free Lemon Poppy Seed Cookies (sugar-free, keto cookie)
These refreshing gluten free lemon poppy seed cookies have a unique mouthfeel and are a delight to your taste buds! Leave them overnight for the flavors to really blend together.
#lemoncookies #ketocookies #healthycookies #lemonrecipes #glutenfreelemonpoppyseedcookies
Gluten Free Lemon Poppy Seed Cookies
(makes 15-16 small cookies)
INGREDIENTS
1/3 cup avocado oil or melted butter
1/3 cup Erythritol sugar
1 egg
1/2 pc lemon
1 1/2 cup almond flour
1/4 tsp baking soda
1/4 tsp salt
1/2 tbsp poppy seed
Coating
2 tbsps Erythritol sugar
1 tbsp poppy seed
DIRECTIONS - COOKIE DOUGH
Zest the lemons before squeezing the juice into a bowl.
Add the avocado oil or melted butter, Erythritol sugar, and egg. Mix until well combined.
In a separate bowl, mix together add the almond flour, baking soda, salt, and poppy seeds until well combined.
Add the wet mixture to the dry ingredients and mix well. The mixture will be soft and watery.
Refrigerate the mixture for at least 4 hours or overnight.
DIRECTIONS - COOKIE COATING
Mix the Erythritol sugar and poppy seeds together in a small bowl.
DIRECTIONS - COOKIE
Preheat the oven to 350 F.
Remove the cookie dough from the refrigerator and roll it out. By now, it should hold its shape.
Gently roll a portion of the dough (about 1 tbsp) into a round ball.
Roll the cookie ball into our sugar mixture and put each ball on the parchment paper or baking sheet.
Bake for 10-12 minutes.
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???? Track Info:
Title : Escape
Artist : Eveningland
Genre : Dance & Electronic
Mood : Calm
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The Gluten-Free POPPY Seed BAR - Recipe!
Music: Philip E Morris
Song title: All I Love
p.s. instead of almonds I added a mixture of nuts
#GlutenFree #PoppySeed #EnergyBar