I love muffins, I love muffins, I love muffins hey hey hey hey!
Muffins man. They really do the trick. For breakfast, for snacks, for dessert: muffins do it all. Until today I had yet to make a lemon poppy seed muffin — but I thought making a regular old text book muffin would not be very blog worthy or fun to eat. I’ve been on a mish to revamp the traditional lemon poppy seed muffin but had been lacking inventive ways to put my stamp on the classic baked good. While strolling through the bakery section of Whole Foods yesterday, I eyed a trough full of jelly donuts and boom: my idea for jam filled muffins was born. These muffins are gluten-free, sugar-free and reeeedic amazing. Not too sweet with a surprise jammy center, these bite sized babies will have you singing muffins mannnnnn.
- 1 Tablespoon plus 1 1/2 teaspoons Ener-g egg replacer
- 1/4 cup plus 2 tablespoons warm water
- ¼ cup coconut flour
- ¼ teaspoon Himilayan sea salt
- ¼ teaspoon baking soda
- ¼ cup agave nectar
- ¼ cup coconut oil
- 1 scant tablespoon lemon zest
- 1 teaspoon lemon juice
- 1 tablespoon poppy seeds
- 2 heaping tablespoons raspberry jam
- 1 teaspoon arrowroot powder
In a large bowl, blend together egg replacer, agave, oil lemon juice and lemon zest.
Blend dry ingredients into wet.
Fold in poppy seeds.
Spoon 1 heaping teaspoon of batter into each greased mini muffin cup.
Mix together jam and arrorowoot powder.
Spoon heaping 1/4 teaspoon of jam into each muffin cup.
Spoon 1 heaping teaspoon batter over each muffin and press a bit to “seal.”
Bake at 350° for 8 to 10 minutes.
Cool and serve!!!