We will be making these gluten free lemon poppy seed muffins at my class on March 17th at the Culinary School of the Rockies. I am sharing the recipe here for those of you that won’t be able to make it 🙂
To view the full recipe and more about my class, please click the link below:
http://www.elanaspantry.com/desserts/lemon-poppy-seed-muffins/
Ingredients: [‘coconut flour’, ‘sea salt’, ‘baking soda’, ‘eggs’, ‘agave nectar’, ‘grapeseed oil’, ‘lemon zest’, ‘poppy seed’]
Quantity of Ingredients: [“1/4 cup coconut flour”,”1/4 teaspoon celtic sea salt”,”1/4 teaspoon baking soda”,”3 eggs”,”1/4 cup agave nectar”,”1/4 cup grapeseed oil”,”1 tablespoon lemon zest”,”1 tablespoon poppy seed”]
Number of Servings: 10
Steps: [‘In a medium bowl combine coconut flour, salt and baking soda.’, ‘In a large bowl blend together eggs, agave, oil and lemon zest.’, ‘Blend dry ingredients into wet.’, ‘Fold in poppy seeds.’, ‘Spoon 1 tablespoon of batter into each greased mini muffin cup.’, ‘Bake at 350° for 8 to 10 minutes.’, ‘Cool and serve.’]