Lemon Poppyseed Muffins

Lemon Poppyseed Muffins

Recipe:

  • 1/2 C Brown Rice Flour
  • 1/2 C White Rice Flour
  • 2 Tbsp Arrowroot Powder
  • 1 tsp Baking Powder
  • 1 tsp Xanthum Gum
  • 1/4 tsp Salt
  • 2/3 C Sugar
  • 1 Egg
  • 3 Tbsp Olive Oil
  • 1/2 C Almond Milk
  • Zest & Juice from 1 Lemon
  • 1 Tbsp Poppyseeds
  • coarse sugar for topping

Preheat oven to 400 degrees. Line or grease 6-count muffin pan.

In a large bowl, combine all dry ingredients: flours, arrowroot, baking powder, xanthum gum, salt, and sugar. In a second bowl, whisk egg until frothy. Add olive oil, milk and lemon juice and mix until well combined. Pour wet ingredients into dry and fold together. When it is about 75% incorporated, add in lemon zest and poppyseed.

Fill muffin cups to top. Sprinkle generously with coarse sugar.

Place in preheated oven. Immediately reduce temperature to 375. Bake for 25-27 minutes until tops spring back when poked gently.

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