Low Carb Lemon Muffins Or Orange Poppy Seed Etc Recipes

KETO LOW-CARB LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper muffin liners.
• Mix sweetener, almond flour, coconut flour, poppy seeds, lemon zest, baking powder, salt, and xanthan gum together in a bowl.
• Beat eggs in a bowl with an electric mixer on high speed until fluffy, about 2 minutes. Beat in butter, sour cream, and vanilla extract. Add sweetener mixture. Stir in cream slowly until batter is thick and smooth. Pour into prepared muffin tin.
• Bake in the preheated oven until tops are golden, 15 to 20 minutes.

LOW CARB LEMON MUFFINS (OR ORANGE, POPPY SEED, ETC!)

Steps:

• Preheat oven to 350 degrees. Line a muffin tin with liners or grease it (whichever you prefer).
• Seperate eggs. Place yolks aside until step 5.
• Beat egg whites until stiff, and place aside until end.
• Cream butter and splenda and/or sugar.
• Add in yolks, beating well after each.
• Zest lemon, then juice (don't let any seeds into the bowl!) and mix inches
• Sift in flour, baking powder and salt. The dough will be thick and sticky.
• Fold in the egg whites. It will seem impossible as first, but keep at it!
• Drop (push) into muffin cups by heaping tablespoons full. Bake 15-20 minutes.

LEMON POPPY SEED MUFFINS I

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Lightly grease a muffin tin.
• Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda and salt.
• In a separate bowl mix the eggs, yogurt, vegetable oil and lemon zest. Blend well and pour over the flour mixture. Mix until just combined. Do no overmix!
• Spoon batter evenly between the prepared muffin cups. Bake at 400 degrees F (205 degrees C) for 20 minutes.
• Combine the lemon juice with the remaining 3 tablespoons white sugar. Stir into sugar dissolves.
• Once the muffins are baked pierce the tops several times with a toothpick. Slowly pour about 1 tablespoon of the lemon juice and sugar mixture over the tops of each muffin. Let muffins cool in pans for 10 minutes before removing them from the tin.