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Sunday, October 7, 2012

lemon poppy seed muffins

For the last three weeks I have been on a "diet" of sorts, eliminating dairy, wheat and sugar from my diet. Sugar includes honey and maple syrup and molasses, too, by the way, not only the white processed stuff. We do have cheats from time to time, on the weekend.

This morning, we really wanted muffins! We hadn't had muffins in quite a while. So, I compromised and they are not wheat-free or sugar-free, but they are dairy-free.

Here is the recipe I started with. They really are quite delicious. You can add berries, fresh or frozen, to the batter and fold in last, increasing bake time by 3 minutes, without altering the rest of the recipe. Very handy.

Joy of Cooking Basic Muffins

Whisk together:
2 c all-purpose flour
1 Tb baking powder
1/2 tsp salt
1/4 tsp ground nutmeg

Whisk together in another bowl:
2 lg eggs
1 c milk or cream
2/3 c sugar or packed light brown sugar
4-8 Tbs warm melted butter
1 tsp vanilla

Use quick, light strokes to add wet to dry, mixing only until dry ingredients are barely moistened. Divide into 12 cups in muffin/cupcake tin. Bake 15 minutes at 400F.


Jeanie's Dairy-free Lemon Poppy Seed Muffins

Whisk together:
2 c whole wheat flour
1 Tb baking powder
1/2 tsp salt
1 tsp poppy seeds
1/4 tsp ground orange peel
1/4 tsp ground cinnamon

Whisk together in another bowl:
2 lg eggs
1 c water plus 3 Tbs mango-orange juice concentrate
a scant 1/2 c sugar or warm honey
6 Tbs warm melted odorless coconut oil 
3 tsp lemon essence

Use quick, light strokes to add wet to dry, mixing only until dry ingredients are barely moistened. Divide into 12 cups in muffin/cupcake tin. Dust tops of muffins with a light sprinkle of poppy seeds. Bake 15 minutes at 400F.

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