Lemon (Sans Poppyseed) Muffins
Preheat oven to 375ºF.
Mix all dry ingredients:
2 Cups All-purpose (we used 1/2 c almond meal, 1 c rice flour, 1/2 c spelt flour)
1 tbs arrowroot
1/2 tsp Xanthan gum
1 tbs. baking powder
1/4 tsp. salt
Zest from 2 lemons
Juice from 1 lemon mixed in with
1 cup of your choice of milk (Coconut, Almond, Soy, MIMICREME*, etc.)
1/3 c Canola Oil - can be substituted for Apple Sauce (but don’t remove ALL the fat - muffins won’t caramelize)
1/4 cup Sugar (used 1/8 + 2 tbs. Maple Syrup or Agave **you shouldn’t bake with Honey)
1 Teaspoon Lemon Extract (if you don’t have Lemon, can be substituted for Vanilla, but it would be quite as lemony)
1 Tablespoon Poppy Seeds (if desired)
Oil muffin cups or use cupcake liners. Use an oiled measuring cup to spoon out batter into tins.
We sprinkled pine nuts on top, but you can garnish with anything you like, or just leave them plain.
- * Mimicreme is a new product we recently discovered in our local health food store, made from cashew & almond. We highly recommend it for both cooking & baking!
** Honey develops toxicity when heated, according Ayurveda.