Truly, all I want is a muffin.
Lemon Poppy Seed Almond Muffins
1 3/4 Cup Sylvan Border Farms AP GF Flour
1 Tbsp ground Flax Seed
1 tsp Baking Soda
3 tsp Baking Powder
1 tsp Xanthan Gum
1/2 tsp Salt
1 Tbsp Poppy seed
1/4 Cup melted Coconut Oil
1/3 Cup Agave Nectar
2 whisked Eggs
1 Cup Plain Yogurt
Zest and Juice of 1 large Lemon
Splash of Almond Extract
Chopped Toasted Almonds (Optional)
Leftover Tart Lemon Pulp (click link for recipe)
Method: Preheat oven to 350 f. In separate bowls, mix the wet ingredients and the dry. Gently add the wet into the dry and fold in the toasted almonds. Using a lunch lady scoop, drop balls of batter into pre greased muffin tins. Bake for about 10 minutes or until golden brown on top. De-pan and let cool slightly on a cooling rack.
Using a knife or the back of a spoon, spread chilled Tart Lemon Pulp over the tops to add a shine and a real zip of flavor. Don't skip this, it really makes a lovely finish!
*To quote The Sandlot..."and then, you stuff!" Enjoy! :)