Lemon Poppy Muffins


Makes 2 muffins

½ cup Wheat-Free Market All-Purpose Baking Mix

1 tablespoon Wheat-Free Market Sweetener
1 tablespoon lemon juice
1 tablespoon milk or heavy cream
1 tablespoon unsalted butter, melted
½ teaspoon poppy seeds
1 large egg
Zest of ½ lemon
¼ teaspoon (or more) pure lemon extract

Preheat oven to 350 degrees F. In a medium bowl combine baking mix, sweetener, lemon juice, heavy cream, butter, poppy seeds, egg, lemon juice and extract. Blend well and taste for sweetness and lemon flavor and adjust if needed.

Divide batter between 2 lined muffin cups and bake for 23-25 minutes or until toothpick inserted into the center comes out clean.Type your paragraph here.

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