Yesterday was the first day of this year when I went for a walk and didn’t need a jacket! Whoop whoop!
Along the Salzach, people were sitting / lying / standing as if strung out to tank up on the sun’s rays.
I love this time of year.
When everything and everyone wakes up slowly, snowdrops flashing through the grass, the snow melts (and when the weather is nice the roads of the meltwater shine so much that when driving a car I sometimes have the feeling that I have to stop, because otherwise I get blind…), tulips are sold at the farmer’s market,…
The days are now noticeably brighter again and the sun is getting warmer from day to day.
Oh spring, I’m such a fan of yours.
Infected by the freshness and cheerfulness, I thought I’d put the chocolate aside for a moment and instead bake something fruity and refreshing.
Actually, I wanted to bake gluten-free lemon poppy seed muffins. Because spring, because lemony and because I notice that it does my body more good than bad to reduce gluten.
Inspired by THIS recipe I have was highly motivated and started to put the ingredients together.
Eggs- check! Lemons- check! Poppy seeds, coconut oil, honey- check, check! Almond flour,… ALMOND FLOUR!!
I didn’t have any almond flour, grated almonds or even whole almonds at home. Duh.
Bye bye, idea of gluten-free muffins.
Instead, I replaced two thirds of the almond flour in the recipe with grated hazelnuts and one third with whole grain flour. The whole grain in the flour makes up for the gluten 😉
The lemon poppy seed muffins have become SUPER delicious. Fluffy, moist, soft, lemony. Just the way they have to be. So you can take over my recipe one to one 🙂
Instead of grated hazelnuts and flour you can also use almond flour. You might have to add 2-3 tablespoons of water or milk though, because the almond flour is drier than grated nuts.
|Prep Time||10 minutes|
|Cook Time||15 minutes|
- 4 medium organic eggs
- 3/4 cup whole grain flour or almond flour
- 1 1/3 cup grated hazelnuts or almond flour
- juice of 2 organic lemon (about 1/4 cup)
- zest of 1 organic lemon
- 1/4 cup coconut oil melted
- 3 tbsp poppy seeds
- 1/3 cup honey
- 1 tsp baking powder
- 1 tsp vanilla powder
- 1/4 tsp salt
- 1/2 cup icing sugar
- 3 tsp lemon juice
Lemon Poppy Seed Muffins
- Preheat the oven to 170°C / 350°F top/bottom heat. Line a muffin tray with 12 moulds.
- Separate the eggs. Beat the egg whites in a food processor until airy and firm.
- Wash the lemons hot, dry them, grate the peel to get the zest and squeeze out the juice. Use half of the lemon zest elsewhere.
- In a large bowl, mix yolks, lemon juice, lemon zest, coconut oil and honey. In a second bowl, mix grated nuts, flour, poppy seeds, baking powder, salt and vanilla powder.
- Stir the dry ingredients into the yolk-lemon mixture with a whisk. Fold in the beaten egg white. Using a spoon, divide the dough into the muffin moulds.
- Bake in a preheated oven for approx. 15-18 minutes until the surface is slightly brown. Allow to cool at room temperature.
- For the glaze, mix the icing sugar with a little lemon juice and spread on the cooled muffins.