How To make Title: Almond Poppy Muffins

Gluten Free Lemon Poppy Seed Cookies (sugar-free, keto cookie)

These refreshing gluten free lemon poppy seed cookies have a unique mouthfeel and are a delight to your taste buds! Leave them overnight for the flavors to really blend together.

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Gluten Free Lemon Poppy Seed Cookies
(makes 15-16 small cookies)

INGREDIENTS
1/3 cup avocado oil or melted butter
1/3 cup Erythritol sugar
1 egg
1/2 pc lemon
1 1/2 cup almond flour
1/4 tsp baking soda
1/4 tsp salt
1/2 tbsp poppy seed

Coating
2 tbsps Erythritol sugar
1 tbsp poppy seed

DIRECTIONS - COOKIE DOUGH

Zest the lemons before squeezing the juice into a bowl.
Add the avocado oil or melted butter, Erythritol sugar, and egg. Mix until well combined.
In a separate bowl, mix together add the almond flour, baking soda, salt, and poppy seeds until well combined.
Add the wet mixture to the dry ingredients and mix well. The mixture will be soft and watery.
Refrigerate the mixture for at least 4 hours or overnight.

DIRECTIONS - COOKIE COATING

Mix the Erythritol sugar and poppy seeds together in a small bowl.

DIRECTIONS - COOKIE

Preheat the oven to 350 F.
Remove the cookie dough from the refrigerator and roll it out. By now, it should hold its shape.
Gently roll a portion of the dough (about 1 tbsp) into a round ball.
Roll the cookie ball into our sugar mixture and put each ball on the parchment paper or baking sheet.
Bake for 10-12 minutes.


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???? Track Info:
Title : Escape
Artist : Eveningland
Genre : Dance & Electronic
Mood : Calm
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Vegan Mix-In Muffins | Freshly Made | Whole Foods Market

Whether you pack them with fresh fruit, nuts or chocolate, these agave-sweetened whole wheat vegan muffins are ideal for breakfast, lunch boxes or snack time. Food Editor Molly Siegler shares a few tips and tricks for vegan baking (hint: coconut oil and apple cider vinegar are the secret superheroes of this recipe!) along the way. This is the muffin recipe you’ll come back to again and again. Find the recipe here

SUBSCRIBE:

Ingredients:
2 cups whole wheat pastry flour
1 1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup agave nectar
1/2 cup coconut oil, at room temperature
1/2 cup unsweetened plain almondmilk or other non-dairy beverage
1 tablespoon cider vinegar
1 teaspoon pure vanilla extract

Mix-ins
Add 1 cup of any of the following:
dried fruit (raisins, tart cherries, chopped dates, thinly sliced apricots, etc.)
chopped fresh fruit (pears, apples, bananas, etc.)
vegan chocolate chips

Add 1 teaspoon of any of the following:
ground ginger
poppy seeds
chopped nuts (walnuts, almonds, pistachios, pecans, etc.)
unsweetened coconut flakes
finely grated orange, lemon, lime or grapefruit zest
ground cinnamon
unsweetened cocoa powder
fresh or frozen (unthawed) blueberries

Method:
Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.

In a large bowl, whisk together flour, baking soda and salt.; set aside. Combine agave nectar, oil, almondmilk, vinegar and vanilla in a small saucepan. Place over medium-low heat and heat, stirring often, just until oil is melted. Stir into flour mixture just until combined and then gently fold in mix-ins. Divide batter evenly among the prepared muffin cups.

Bake for 10 minutes and then lower heat to 350°F. Continue baking until muffins are golden brown and cooked through (a toothpick inserted in the center of the muffins should come out clean), 8 to 10 minutes more. Allow muffins to cool in the pan for about 5 minutes, and then transfer to a wire rack to cool completely. Muffins will keep in an airtight container at room temperature for up to 3 days.

Nutritional Info:
Per Serving: Serving size: 1 muffin (with raisins), 220 calories (80 from fat), 10g total fat, 8g saturated fat, 260mg sodium, 33g carbohydrates, (2 g dietary fiber, 19g sugar), 2g protein.

About Whole Foods:
Who are we? Well, we seek out the finest natural and organic foods available, maintain the strictest quality standards in the industry, and have an unshakeable commitment to sustainable agriculture. Add to that the excitement and fun we bring to shopping for groceries, and you start to get a sense of what we're all about. Oh yeah, we're a mission-driven company too.

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LEMON POPPY SEED MUFFINS

MAKING LEMON POPPY SEED MUFFINS IN MY KITCHEN

Make assorted Cupcakes USING 1 RECIPE! ????

Assorted cupcakes using one Easy Cupcake Recipe

PRE-ORDER MY COOKBOOK ❤ :

Printable Recipe:

Easy Cupcakes Recipe ( base batter):

115g (1 stick) softened Butter
2 tbsp (30g) veg Oil
2 tsp Vanilla extract
3/4 cup(150g) Sugar
3 Eggs
1 1/2 cups (210g) all purpose Flour
2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
3/4 cup (180g) Milk
1 1/2 tsp Lemon Juice

1 3/4 tbsp unsweetened Cocoa Powder (12g)
1 tbsp Milk (15g)

1 tsp Cocoa
Red Food Coloring

___________________

Frosting Recipe:

115g Softed Butter
450-500g Cold Cream Cheese
2 cups (250g) Powdered Sugar
2 tsp Vanilla

Make any cookie with this recipe:


Make any bagel flavor with this recipe:


Chapters:
00:00 intro
00:28 Make the cupcake recipe
01:22 Make the lemon cupcakes
02:00 Make vanilla and oreo cupcakes
02:40 Make the chocolate cupcakes
03:13 Make the red velvet cupcakes
03:35 Bake the cupcakes
04:30 Make the frosting
06:08 Assemble the cupcakes

Copyright © 2023 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.