Zesty twist on the classic lemon poppy muffin.You can substitute orange juice and zest if you don't have tangerines and rolled oats or oat bran for oat flour
40g I can't beleive it's not butter (or any low fat baking margarine)1 tsp each grated lemon, lime and orange zest60 g xylitol1 small egg120 g self-raising flour, sifted60 ml soy milk1 tsp poppy seeds
made w/low fat sour cream & coconut oil, these are really good & good for you - and the only poppy seed recipe I know that isn't Lemon
Recipe from Bon Appetit & found on Epicurious.com
Super light texture muffin
Too good to be true!
adapted from the bean muffin recipe posted on southbeachdiet.com by Recipelover.sounds wierd, but tastes great! good for South beach diet P1. All SB P1 recipes are gluten- free
I upped the protein by adding 5 whey protein scoops, and reduced the brown rice flour to .75 cup. I am using brown rice flour instead of ground oats. I am considering using oat flour/spelt flours as well in place of the barley. Here i have listed whole wheat.
Delicious, light and fluffy muffins. Perfect for a snack or gathering
Great for breakfast or fancy luncheon with salad.
These are some super moist yummy muffins that have a really strong lemon flavor. i needed a low fat alternative that was still moist and sweet! (only 1 TSP oil per muffin)
Low-fat, low-sodium, high-flavor
very good even better if you drizzle an orange glaze over.
Vegan version of Lemon Poppy Seed, from Vegan Brunch Cookbook byIsa CHandra Moskowitz (author of Veganomicon)