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lemon-poppy-seed-muffins

Photo by: Kathryn Barnard
Comments: 0
 

Recipe

Lemon and poppy seeds are a classic combination for a reason! When deciding on a sweetener, keep in mind that concentrated fruit juice will create a sweeter result than agave syrup, and maple syrup will lend a richer, full-bodied flavor equal in sweetness to the fruit juice. Choose accordingly, depending on your preference.

Yield : 12 muffins

Ingredients

  • 1½ cups brown rice flour
  • ¾ cup garbanzo bean flour
  • 1½ teaspoons baking soda
  • ¾ teaspoon sea salt
  • ½ cup canola oil
  • 1 cup water
  • ½ teaspoon apple cider vinegar
  • 1½ teaspoons vanilla extract
  • 1 cup agave syrup, maple syrup, or concentrated pear juice
  • ½ teaspoon lemon oil
  • 1/3 cup poppy seeds

Directions

1. Preheat the oven to 375 degrees F.

2. Combine the brown rice flour, garbanzo bean flour, baking soda, and salt in a large bowl. In the bowl of a standing mixer fitted with the whisk attachment, combine the canola oil, water, apple cider vinegar, vanilla, agave syrup, and lemon oil. With the mixer on low speed, slowly add the flour mixture to the canola oil mixture until thoroughly combined. Mix in the poppy seeds.

3. Divide the batter evenly among 12 lined or greased muffin tin cups. Bake until muffin tops are golden and firm to the touch, 20 to 25 minutes.


© 2009 Jennifer Katzinger

Note from Cookstr's Editors

Nutritional information is based on 12 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

268kcal (13%)
244mg (10%)
38g
2g
12g (18%)
0g
1g (5%)
6g
4g
0mg (0%)
17g
3g
49mg
190mg
0mcg RAE (0%)
0mg (0%)
79mg (8%)
1mg (8%)
 

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