Almond Flour Lemon Poppy Seed Muffins Food

ALMOND POPPY SEED MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Beat sugar and butter with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add egg yolks one at a time, allowing the first to blend into the butter mixture before adding the last. Beat almond extract and lemon zest into the mixture.
• Stir flour, baking powder, baking soda, and salt together in a separate bowl; add to creamed mixture alternately with buttermilk, mixing until just combined into a batter. Fold poppy seeds through the batter.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks; fold into the batter. Spoon batter into prepared muffin cups to about 2/3 full.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes; remove from pan and let cool on rack.

ALMOND FLOUR LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper cases or grease mold with an oil spray if preferred. Set aside.
• In a medium-sized mixing bowl, whisk together eggs, sugar-free sweetener of your choice, unsweetened almond milk, lemon juice, melted coconut oil, and vanilla extract. Make sure all the ingredients are at room temperature. If you are using cold eggs straight out of the fridge, they will solidify the coconut oil creating oil lumps. Otherwise, use butter to prevent this from happening.
• Stir in baking powder, almond flour, poppy seeds, lemon zest, salt, and stir gently to incorporate the flour to avoid lumps.
• Transfer the lemon muffin batter evenly into the 12-muffin cases - about 1/4 cup batter each.
• Bake for 22-25 minutes or until a toothpick inserted in the middle of the muffins comes out clean or with few to no crumbs on it.
• Cool for 10 minutes in the pan, then gently transfer onto a cooling rack and cool for 30 minutes to 1 hour before eating. Be patient. They get the best texture at room temperature.

ALMOND POPPY SEED MUFFINS

Steps:

• Preheat oven to 350°F.
• Grease, spray, or placed liners in muffin tins to hold 24 muffins.
• Combine flour, sugar, baking powder and salt.
• Add milk, eggs, oil, and almond extract (you can add more or less almond extract to your taste); whisk until smooth.
• Gently stir in poppyseeds.
• Fill muffin tins and bake for 25- 30 minutes.

ALMOND & POPPY SEED MUFFINS

Steps:

• Preheat the oven to 350ºF, adjust a rack to the middle position. Spray a 12 cup regular size muffin tin with some nonstick spray.
• Whisk flour, salt, baking powder, baking soda, and poppy seeds in a large mixing bowl and set aside. Whisk egg, sugar, and almond extract together until combined, then whisk in the buttermilk and melted butter.
• Add the buttermilk mixture to the flour and fold to combine. There should be not large pockets of flour but small streaks may remain. Do not over mix. The batter will be fairly thick.
• Divide the batter evenly into the tin. Bake for about 20 - 25 minutes or until a toothpick inserted in the center comes out clean (mine were done in 17 minutes). Flip the muffins out of the tin and cool them right side up on a cooling rack.

ALMOND POPPY SEED MUFFINS

Steps:

• Preheat oven to 200°C
• Beat egg, salt and sugar until light and fluffy. Add oil in a stream and continue beating. Beat in milk
• Sift flour and baking powder together several times and add to batter, stirring until just mixed. Add nuts and poppy seeds
• Bake in greased muffin pans for 20-25 minutes.