LEMON POPPY SEED MUFFINS
4 ounces almond flour (1 cup)
1/2 cup golden flax meal (2 ounces)
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon poppy seeds
1 cup granular Splenda or equivalent liquid Splenda
2 tablespoons butter
1 teaspoon pure lemon extract
1 teaspoon vanilla
2 tablespoons heavy cream
2 tablespoons water
2 eggs
In a small bowl, stir together the almond flour, flax meal, baking powder, salt, poppy seeds and granular Splenda, if using. In a medium microwave-safe bowl, melt the butter in the microwave. Stir in the liquid Splenda, if using, the extracts, cream and water. Add the dry ingredients and the eggs to the butter mixture; stir with a wooden spoon until well blended. Fill 6 paper-lined muffin cups with the batter, dividing it evenly among them. You can spray the liners with cooking spray, but they didn't seem to stick too much. Bake at 350º 15-20 minutes, until the tops are golden brown. Cool 5 minutes on a rack before removing from the pan. Serve warm or at room temperature. Store in the refrigerator. Serve with butter or Cream Cheese Spread.
Makes 6 servings
Can be frozen
TIP: You can mix the dry ingredients ahead of time and store them in a zipper bag in the freezer until you're ready to make the muffins. Be sure to label the bag and bring the muffin mix to room temperature before using.
With granular Splenda:
Per Muffin: 253 Calories; 21g Fat; 8g Protein; 11g Carbohydrate; 4.5g Dietary Fiber; 6.5g Net Carbs
With liquid Splenda:
Per Muffin: 237 Calories; 21g Fat; 8g Protein; 7g Carbohydrate; 4.5g Dietary Fiber; 2.5g Net Carbs
I adapted these from the Coconut Macaroon Muffin recipe and they turned out great. I added a little water to thin down the batter slightly, changed the flavorings, added the poppy seeds and left out the coconut. I've got some other flavor variations in mind which I'll post as I try them. I recommend using golden flax meal, but you can use the regular kind. The muffins just won't look as nice.
UPDATE: I've simplified the recipe instructions a bit and changed the butter from softened to melted. This saves you from having to remember to soften the butter and the melted butter seems to make the batter a little thinner and easier to spoon into the muffin cups.