I have had a craving for a Lemon Poppyseed Muffin ever since my sorority sister, who is also gluten free, told me she had been looking everywhere for a gluten free lemon poppyseed muffin. We were able to find slices of gluten free Lemon Poppyseed Bread, but no muffins - so today I decided to try to make some, without oil, sugar, dairy, or gluten!
I thought these turned out GREAT, not overly sweet, very lemon-y, and they had a great fluffy yet dense muffin texture :)
Recipe: (Makes 6 muffins)
1/2 cup Oat Flour - 180 cal
2 egg whites - 34 cal
1/2 cup Unsweetened Apple Sauce - 60 cal
Juice from one lemon (about 1/4 cup) - 12 cal
Lemon Zest (about 1/8 cup)
1 tablespoon poppy seeds
1/4 teaspoon Baking Soda
1/2 cup Stevia
=286 calories for whole recipe - makes 6 muffins (48 calories per muffin)
1. Mix together all dry ingredients, preheat oven to 350 degrees
2. Zest the lemon
3. Juice the lemon in a separate bowl, remove seeds and add juice to the other ingredients
4. Add the rest of the ingredients and stir well
5. Divide batter into cupcake liners in a muffin pan
6. Bake 25-30 minutes, or until toothpick inserted in the center of the muffin comes out clean
7. Let cool, and enjoy!
I made regular muffins but this batter would be great as mini muffins, or baked into a tea loaf!
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