Lemon Poppy Seed Muffins

LEMON POPPY SEED MUFFINS

Serves: 12 (approx 1 muffin each)  Prep Time 10 min Cooking Time 22 min

Container equivalents:   1 yellow 1/2 orange 1 tsp

3/4 cup pure maple syrup

3/4 cup fresh lemon juice

1/4 cup extra virgin organic coconut oil

2 Tbsp. finely grated lemon peel (lemon zest)

2 tsp. ground flaxseed

1 tsp pure vanilla extract

3/4 tsp. xanthan gum

1 1/2 cups gluten-free all-purpose flour (preferably Bob's Red Mill All-Purpose Baking Flour, red label)

1/2 cup almond flour

2 Tbsp poppy seeds

1 Tbsp baking powder, gluten-free

3/4 tsp. sea salt (or Himalayan salt)

Muffin / cupcake liners

nonstick cooking spray

1. Preheat oven to 350
2. Line twelve-cup muffin pan with muffin liners and lightly coat with spray. Set aside
3. Place maple syrup, lemon juice, oil, lemon peel, flaxseed, extract, and xanthan gum in blender; cover.  Blend until smooth. Set aside.
4. Combine flour, almond flour, poppy seeds, baking powder, and salt in a medium mixing bowl; mix well.
5. Add flour mixture to blender; blend just until incorporated.
6. Evenly divide batter between prepared muffin cups, filling 3/4 full (approximately 1/4 cup each).  Bake for 18 to 22 minutes, rotating pan after 9 minutes or until a toothpick inserted into center comes out clean.
7. Allow to cool for 5 to 10 minutes before removing muffins from muffin pan. Cool completely on a rack.

*Store in an airtight container for 4 - 5 days or in the freezer for up to 3 months.