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Lemon Coconut Poppyseed Muffins

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Lemon Poppyseed Coconut Muffins

I've been messing around with coconut flour for these last few days and I came up with these and they were a HIT. You can also substitue the coconut flavoring with almond and I think that would give a great result too.

Makes 12 muffins

2 eggs

1/2 cup sugar

1 1/2 cups Pamelas baking mix

1/2 cup coconut flour (I used Bob's Red Mill)

2 1/2 tsp baking powder

1 cup light coconut milk

1/2 cup part skim ricotta cheese

1/3 cup poppy seeds

1 tsp coconut extract

1 tsp lemon extract

zest from 2 lemons

1 TBSP Brown or Muscovado sugar and 1 TBSP shredded coconut for topping.

Preheat oven to 350

Combine the brown sugar and shredded coconut in a small bowl.

Combine the Pamela's, coconut flour and baking powder in a small bowl and set aside.

In an electric mixer, mix the eggs and sugar until they are light yellow and fairly thick.

While they are mixing, combine coconut milk and poppyseeds in a microwave safe container and heat for about a minute and a half to two minutes to soften the poppyseeds. Add the ricotta, extracts and lemon zest and whisk together with a fork.

Before combining have your muffin pan ready to go, either with liners or greased. You want to get this into the oven quickly because once the warm coconut milk combines with the baking powder it will activate it and they won't rise if you don't get them into the oven right away.

Drop the mixer down to low speed and dump in the flour and coconut/ricotta mixture and blend for about 30 seconds and finish by hand with a spatula.

Divide it into your muffin tin and sprinkle the tops with the sugar/coconut mix.

Bake about 20 minutes until the tops are golden brown and watch them disappear!

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Lemon Poppyseed Coconut Muffins

I've been messing around with coconut flour for these last few days and I came up with these and they were a HIT. You can also substitue the coconut flavoring with almond and I think that would give a great result too.

Makes 12 muffins

2 eggs

1/2 cup sugar

1 1/2 cups Pamelas baking mix

1/2 cup coconut flour (I used Bob's Red Mill)

2 1/2 tsp baking powder

1 cup light coconut milk

1/2 cup part skim ricotta cheese

1/3 cup poppy seeds

1 tsp coconut extract

1 tsp lemon extract

zest from 2 lemons

1 TBSP Brown or Muscovado sugar and 1 TBSP shredded coconut for topping.

Preheat oven to 350

Combine the brown sugar and shredded coconut in a small bowl.

Combine the Pamela's, coconut flour and baking powder in a small bowl and set aside.

In an electric mixer, mix the eggs and sugar until they are light yellow and fairly thick.

While they are mixing, combine coconut milk and poppyseeds in a microwave safe container and heat for about a minute and a half to two minutes to soften the poppyseeds. Add the ricotta, extracts and lemon zest and whisk together with a fork.

Before combining have your muffin pan ready to go, either with liners or greased. You want to get this into the oven quickly because once the warm coconut milk combines with the baking powder it will activate it and they won't rise if you don't get them into the oven right away.

Drop the mixer down to low speed and dump in the flour and coconut/ricotta mixture and blend for about 30 seconds and finish by hand with a spatula.

Divide it into your muffin tin and sprinkle the tops with the sugar/coconut mix.

Bake about 20 minutes until the tops are golden brown and watch them disappear!

This was absolutely delicious! I am new to the gluten-free diet and it was so relieving to come upon a recipe that taste excellent. Because I will be eating the muffins for breakfast, I eliminated the toppings (less sugar). It is amazingly great! Thanks for the recipe.

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