Make Breakfast with me - Almond Poppy Seed Muffins
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Low Carb LEMON POPPYSEED MUFFINS + A Channel Update - The BEST Keto Muffin Recipe
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Use code HIGHFALUTIN15 for 15% off Perfect Keto individual products!
I want to personally thank Perfect Keto for partnering with me to sponsor this video!
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There's nothing better than the zing of citrus, especially in the cold months of winter. These Low Carb Lemon Poppyseed Muffins bring the brightness of summer into your kitchen just when you need it most. The addition of whey protein isolate provides a light, fluffy texture not often found in typical low carb baked goods or keto deserts. I hope you love these keto muffins - they're gluten free, sugar free, and perfect for breakfast, snack or a desert!
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Low Carb Lemon Poppyseed Muffins
by Highfalutin’ Low Carb
INGREDIENTS
1/2 cup almond flour
1/3 cup coconut flour
1/4 cup whey protein powder
1/2 cup granulated monkfruit/erythritol sweetener blend
1 tsp baking powder
2 Tbsp poppy seeds
1/3 cup almond milk
1/4 cup avocado oil (*I incorrectly stated 1/3 cup of avocado oil in the video. 1/4 cup is correct.)
4 eggs
Juice of 1 lemon (2 Tbsp)
Zest of 1 lemon (1 heaping Tbsp)
INSTRUCTIONS
1. Preheat oven to 350°F and place paper baking cups in a muffin pan.
2. Sift together the almond flour, coconut flour, whey protein powder, baking powder, sweetener, and poppy seeds.
3. In a separate bowl, whisk together the oil, eggs, almond milk, lemon juice and lemon zest.
4. Combine the wet and dry ingredients and whisk.
5. Fill the 12 muffin cups evenly.
6. Bake at 350°F for 20-22 minutes until the muffin springs back when touched or a toothpick inserted into the center comes out clean. Let cool and enjoy!
Makes 12 muffins.
NUTRITIONAL INFORMATION
120 Calories
9.5g Fat
4.8g Protein
12g Total Carbs
1.7g Fiber
8g Sugar Alcohols
2.3g Net Carbs
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PRODUCTS USED IN THIS VIDEO
Microplane Zester:
Amco Citrus Juicer:
Stainless Steel Mixing Bowl w/ Ring:
Wilton Muffin Pan:
Proteak Cutting Board:
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Costco Almond Poppy Seed Muffin Recipe
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Read Full Recipe:
How to Make Orange-Poppy Seeds Muffins - Two Bowls and Three Simple Steps
These orange-poppy seeds muffins are loaded with citrus flavor, extra soft texture and a little poppy seeds-crunch
Ingredients: 12 muffins
2 1/3 cups (300 gr) all-purpose flour
3/4 cup (150 gr) sugar
pinch salt
2 tablespoons (20 gr) poppy seeds
1/2 tablespoon baking powder
2 oranges, finely grated zest and juice
4 oz (115 gr) unsalted butter, melted
1 /4 cup (60 ml) milk, room temperature
1/2 cup (120 gr) plain Greek yogurt, room temperature
1 teaspoon vanilla extract
2 eggs, room temperature
1 or 2 tablespoons of sparkling sugar for decorating (optional)
READ MORE:
Ricotta Lemon Poppy Seed Muffins
These ricotta lemon poppy seed muffins are the absolute best! They're light, fluffy, bursting with citrusy flavor, and rich thanks to the addition of ricotta cheese. Plus, they come together in just minutes for a lovely breakfast, brunch, or quick weekend bake.
Full Recipe |
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Almond Poppy Seed Cupcakes *Collaboration with Liz Larson*
Subscribe & check out my other videos! youtube.com/cookingandcrafting
In this collaboration video, I create an almond poppy seed cupcake that Liz Larson of will frost with a poppy flower! Please check out her channel to see some of her incredible cake decorating. Let her know I sent you!
1/2 cup sugar
1/3 cup vegetable oil
1 egg
1/2 teaspoon almond extract (consider using 1 tsp)
1/2 cup sour cream
1/4 cup milk
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons poppy seed (I used about 1-1/2 tbsp)
Heat oven to 375°F. Line 10 muffin cups with cupcake liners.
In large bowl, stir together 1/2 cup sugar, the oil, egg and almond extract. Beat in sour cream and milk with spoon until blended. Stir in flour, baking powder, salt, baking soda and poppy seed until well blended. Divide batter evenly among muffin cups using an ice cream scoop or something similar to ensure even baking for all cupcakes.
Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Serve warm or cool.
Makes 10 muffins
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