A sweet and unexpected take on their lemon poppy-seed cousins, these gluten- and dairy-free muffins are fabulous with a post-dinner cup of tea.
Makes 16 / A sweet and unexpected take on their lemon poppy-seed cousins, these are fabulous with a post-dinner cup of tea. Ingredient tips: When baking, I prefer grapeseed oil for its buttery flavor. If you haven’t used coconut flour before, you’ll be surprised at how little is called for in this recipe. It’s an economical, fiber-rich, and gluten-free flour that yields fluffy baked goods. Look for Bob’s Red Mill coconut flour in the baking aisle or gluten-free section of your natural market.
1/4 cup coconut flour
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup grapeseed oil
1/4 cup agave nectar
1 tablespoon chopped fresh thyme
1 packed and heaping tablespoon fresh lemon zest
1. Preheat oven to 350º. In a medium bowl, combine coconut flour, salt, and baking soda. In smaller bowl, whisk together eggs, oil, and agave. Blend wet ingredients into dry; then fold in thyme and lemon zest.
2. Scoop batter, 1 tablespoon at a time, into greased mini muffin tins. Bake for 8–9 minutes, until golden and a toothpick inserted comes out clean. Cool in tins for 30 minutes, and then remove.
PER SERVING (2): 124 cal, 9g fat (2g mono, 5g poly, 1g sat), 53mg chol, 2g protein, 11g carb, 2g fiber, 167mg sodium