person I can always look to for foodie advice, recipes and just plain chit-chat. The womanknows what she’s doing in the kitchen, and is right there backing me up on all of my crazyconcoctions. In fact, sometimes it’s a little freaky how like-minded we are!
And now you’re probably a little concerned: “Crazy Concoctions?” you’re surely thinking with alittle bit of apprehension. Well, don’t worry; I won’t hit you with my BBQ Tofu Peanut Butter and Jelly sandwiches in this post, and I’ll even postpone my sweet waffles with white bean gravy,too. Instead, I’ll be “normal” for a change.How boring.
Although...you know what’s never boring? Muffins. Lemon Poppyseed Muffins! I first came upwith this recipe back when the weather was just starting to get warm again, after the dreadfullylong winter we had this year. I’ve had a hankering for them again lately but since I am up astream without a paddle (uh...or maybe I just don’t have any lemons...) I decided the best way torelive them was to re-blog them, and share this recipe with all of you!
One thing I love about Sarena is that she is not afraid to experiment. That’s one of my favoritethings to do in the kitchen, too! And different flours are certainly my vice. Well, I don’t considerit a vice, but certain family members might, given the fact that my “collection” is taking over thekitchen. I just want to try them all! A flour invasion is preferable to an ant invasion, anyways.
These I made with cashew flour . The stuff is awesome! But, not to worry - if you aren’t quite aspassionate about having as many flours as you can fit in your cupboard at any given time, it caneasily be replaced by the slightly-more-well-known almond meal, or even additional white wholewheat.
I suppose the ironic part of this recipe is that it is not written to include the lemon juice.That might make you scratch your head a little, and figure I forgot to write it down.Nope. That’d just be me...forgetting to add the lemon juice to my lemon poppyseed muffins. Sotypical of me.
I’ve made them since, and forgot that time, too. Apparently, I couldn’t remember to juice alemon if my life depended on it. The good news is, there’s plenty of other things you can addlemon juice to so as not to waste. Take, for instance, my lemon basil tofu or Sarena’s Lemony Pound Cake or lemon meringue . (uh, I’ll take a slice of each, please.)Or, of course, you could just be a little more organized than me and remember to add thelemon juice to your lemon poppyseed muffins. How normal!
Without further ado...Enjoy!
Lemon-Coconut Poppyseed Muffinsrecipe by Jessica at Healthy Exposures yields 7-9 muffins, depending upon size
Dry:● ½ c. old fashioned rolled oats● ½ c. cashew or almond flour● 2 T. coconut flour● ¾ c. white whole wheat flour● ⅓ c. unrefined cane sugar● 1 T. baking powder● 2 T. poppyseeds● optional: ¼ c. shredded, unsweetened coconut● pinch of salt
Wet:● ¾ c. unsweetened almond milk (If you only have the sweetened kind on hand, not toworry! Just slightly cut back on the sugar. Unless, of course, your sweet tooth is largerthan mine...in which case, don’t cut back at all!)● 2 T. coconut oil, melted● ½ of a ripe banana, mashed well with a fork● zest from two medium-large lemons● 1 t. vanilla extract
Destructions:Preheat the oven to 375*.In a mixing bowl, combine dry ingredients. Pour in the milk, lemon zest, mashed banana andvanilla extract. Stir a couple times - not even until fully incorporated! - and then add in themelted coconut oil. Stir until just combined.
Scoop the batter into greased or sprayed muffin tins (I like to use an ice cream scoop for this!)and bake for 10-15 minutes, or until a knife inserted in the center comes out clean.
mmm--mmmm-MMM! I just love these as snack, as dessert, as breakfast, fourthmeal...
...or just plain whenever you feel.Enjoy!