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Poppy And Flax Seed Muffins

Yield: 12 muffins


3 eggs
1⁄4 cup flaxseed meal
2 tbsp poppy seeds
3⁄4 cup almond flour
1 tsp baking powder
1⁄4 cup heavy cream
1⁄4 butter, melted
1 tsp vanilla extract
2 tbsp lemon juice
Zest of 1 lemon
20 drops liquid Stevia
1. Preheat oven to 350 degrees F.
2. Take a mixing bowl and combine the flaxseed meal, poppy
seeds, and almond flour. Mix them together using a fork.
3. Crack the eggs in a separate bowl and add the melted butter
and heavy cream. Whisk the mixture well.
4. Pour the liquid mixture into the bowl containing the dry

ingredients. Mix them well until you get a smooth consistency with
no lumps whatsoever.
5. Then add the vanilla extract, liquid Stevia, lemon juice, lemon
zest, and baking powder. Mix thoroughly.
6. Get 12 silicone cupcake molds and pour the batter into the
molds. Try to keep the level of the batter equal in every mold.
Alternatively, you can use a muffin pan.
7. Place the molds or pan in the oven and bake for about 20
minutes. The top of the muffins should be slightly brown.
8. Remove the muffins and allow them to cool for 10 minutes.
9. Serve! If you like, you can slice the muffins in half and stick a
pad of butter in between the slices.

Nutritional Values Per Muffin:

• Calories – 100
• Fats – 11.7 g
• Protein – 4 g
• Net carbs – 1.7 g
• Fiber – 1.6 g

Poppy And Flax Seed Muffins Poppy And Flax Seed Muffins Reviewed by Adam on September 12, 2019 Rating: 5

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