Gluten Free Lemon Poppyseed Muffins Recipe
This gluten free lemon poppyseed bread is a classic, with the subtle taste of fresh lemon from lemon juice and zest. And it turns out moist and tender every time.
Full Recipe at:
Timestamps:
0:00 Intro
0:03 Mix Wet Ingredients
0:22 Mix Dry Ingredients
0:41 Combine Ingredients
0:49 Transfer and Bake
0:59 Serve
Video title: Gluten Free Lemon Poppyseed Muffins Recipe
By Gluten Free on a Shoestring
Almond Poppy Seed Cupcakes *Collaboration with Liz Larson*
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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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WW low carb yummies, Lemon Poppy Seed Muffins, easy and delicious!
Lemon Poppy Muffins, by George Stella
From the book, “Still Livin Low Carb”
Oil spray ( for muffin tin)
4 large eggs
1/3 cup lemon juice
1/4 cup water
2 teaspoons lemon zest
2 teaspoons vanilla extract
2 cups almond flour
3/4 cup bulk sugar substitute [recommended Splenda on the book; I used a monk fruit- erythrotol baking sweetener]
1 tablespoon poppy seeds
2 teaspoons baking powder
Place oven rack in center position and preheat to 375. Grease a 12 cup muffin pan with oil spray.
In a large bowl, best eggs until frothy. Add lemon juice, water, lemon zest, and vanilla extract, and best to combine.
Add all remaining ingredients and mix well to create a batter.
Fill each of the greased muffin cups 2/3 of the way full.
Bake 20-25 minutes until the tops of muffins turn light golden brown and toothpick inserted cones out mostly clean.
Cool on a wire rack. For best flavor, served chilled.
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Sweetwater Place:
The Gluten-Free POPPY Seed BAR - Recipe!
Music: Philip E Morris
Song title: All I Love
p.s. instead of almonds I added a mixture of nuts
#GlutenFree #PoppySeed #EnergyBar
My mom's favorite muffins of all times... and I nailed it! *pats back*
Recipe: Almond Poppyseed Muffins are my mom's absolute favorite muffin in all the world. But when you get them from the big-box stores (practically the only place you can find them), they just aren't right! They are too cakey and cloyingly sweet. So while in Santa Barbara last month, we visited Anna's Marketplace Bakery and had a perfect almond poppyseed muffin! This ignited my mom's desire to have another perfect muffin... so of course my adventure was set before me. And wow... we nailed it!
I found the original recipe at Erhardt's Eat, but I've made a couple changes that I feel make this exactly as my mom wanted.
* Large Muffin Pan(personal website):
* Pastry Brush (personal website):
* Oven gloves I use (affiliate link):
Almond Poppy Seed Muffins
Ingredients:
2 ½ cups all purpose flour
½ tsp baking soda
1 Tbsp baking powder
¼ tsp Salt
½ cup softened butter
1 cup sugar
2 eggs
1 cup milk + 1 Tbsp of lemon juice (or 1 cup of buttermilk)
1 Tbsp almond extract
2 Tbsp poppy seeds
½ cup sliced almonds
¼ cup of sliced almonds for topping
Instructions:
Combine milk and lemon juice in a small bowl and allow to sit for 5 minutes before beginning.
Combine flour, baking powder, baking soda, and salt then set aside.
With a stand/hand mixer, cream together the butter, sugar, eggs, milk mixture, and extract.
With a spoon, not the mixer, stir in the flour mixture a little at a time, careful not to overmix. If your mixture looks too thick, you may add a teaspoon of milk at a time to loosen.
Stir in the ½ cup of sliced almonds and 2 Tbsp poppy seeds until just combined.
Spray the muffin tin with cooking spray (or use paper liners) and divide the batter equally.
Sprinkle the extra sliced almonds on the top of each mound of raw batter.
Bake at 375° F for 15-20 minutes or until they look just a little town and a toothpick comes out clean.
Original recipe adapted from:
#AlmondPoppyseed #Muffins #AdventuresinEverydayCooking
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Lemon Poppy Seed Muffins, Roasted Pear Rice Pudding, & more! | Chef AJ LIVE! with Tom Allen
5 DELICIOUS DINNER RECIPES to support your weight loss:
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With any order placed through californiabalsamic.com write CHEF AJ in the order notes during checkout along with the names of two flavors to receive two free samples of those flavors with your order. The order notes box is BEFORE clicking the button to proceed to PayPal, right below the email address box.
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the three recipes for this month are:
Simply Lemon Roasted Pear Rice Pudding
Paige's Roasted Root Salad
Lemon Poppy Seed Mini Muffins
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TIME CODE:
00:00 Guest introduction, new product promo and Tommy's perfect bowled game
06:50 Recipe and demo #1 - Lemon Poppy Seed Muffins
11:42 Recipe and demo #2 - Paige's Roasted Root Salad
14:40 Tommy's adventurous life stories and viewer Q & A
22:45 Recipe and demo #3 - Simply Lemon Roasted Pear Rice Pudding
26:55 New balsamic flavor announcement and viewer comments
30:30 Final thoughts and show wrap