I have used this month to try so many low carb gluten free recipes for myself. As you know I am taking part in Bake-a-thon, where a group of bloggers get together to post only baked goods every Monday, Wednesday and Friday. Today is the third day of the event and here is one more delicious muffin recipe using coconut flour. If you want to know more about the coconut flour I am using, please check my home made coconut flour post. Coconut flour is one of the best flours to use in a low carb and gluten free diet. Using it in cooking can be tricky as it absorbs a lot of liquid and you would end up with a very dry bake. So even though we get hundreds of recipes online, we need to understand the flour to get good results.
When I saw a beautiful lemon poppy seed muffin with coconut flour, I bookmarked it to try. I love the lemon poppy seeds combination but unfortunately I didn’t have any poppy seeds. So I topped the muffins with some roasted almonds to give it a crunch. The addition of lemon zest is so important as it gives the muffins a wonderful flavour. Add lemon juice according to your liking. The amount I added gave a slight tang, but next time I would add more. The texture of the muffins turned out amazing and it felt like I was eating a lemon poppy seed cake. The muffins don’t rise much, so I would make only four next time. If you happen to have some poppy seeds, then add 1/2 tbs in the batter. It would be great. Do not over bake these muffins. Bake only for 20 minutes. Though they may seem slightly under cooked, they will continue cooking while cooling down. If you try to get a firm muffin in the oven, then you might end up with very dry muffins.
Recipe Source: Cook Eat Paleo
Makes 6 Muffins
Egg – 2
Lemon Zest – 1 tbs
Lemon Juice – 2 tbs
Ghee – 2 tbs
Stevia – 1/4 tsp
Erythritol – 1 tsp
Vanilla Extract – 1/2 tsp
Salt – a pinch
Coconut Flour – 3 tbs
Baking Powder – 1/2 tsp
Preheat oven to 175°C.
In a bowl, take eggs, lemon zest, lemon juice and ghee.
Beat until well combined.
Add in coconut flour, salt, baking powder, stevia and erythritol.
Add in vanilla extract and mix to form a smooth slightly runny batter.
Line a muffin tray with paper liners or use silicon moulds.
Divide the batter between them.
Top them with sliced almonds.
Bake for 20 minutes.
When coming out of oven, they may seem slightly under baked, but remove it. Otherwise they will become dry.
Cool in the pan.
Remove and serve at room temperature.
Check out the other bloggers doing this Bake-a-thon