Lemon and Poppyseed Muffins

Name: Lemon and Poppyseed Muffins Recipe
Yield: 20
Ingredients: 1-1/2 C. white rice flour; 1-1/2 C. finely ground almonds; 2 tsp baking powder; 1/4 tsp salt; 1 Tlbs poppy seeds; zest of 1 large lemon; 2 C. peeled and finely grated zucchini; 3 large eggs; 1/2 C. low-fat buttermilk; 3/4 C. sugar; 2 tsp lemon extract

Number of Servings: 20

Ingredients

1-1/2 C. white rice flour1-1/2 C. finely ground almonds2 tsp baking powder 1/4 tsp salt1 Tlbs poppy seedszest of 1 large lemon2 C. peeled and finely grated zucchini3 large eggs1/2 C. low-fat buttermilk3/4 C. sugar2 tsp lemon extract

Directions

Preheat oven to 350*. line a 12-muffin tray with liners. Combine the dry ingredients (flour, almonds, baking powder, baking soda, salt, poppy seeds) and set aside. In a small bowl combine the lemon zest and zucchini. Beat the eggs and sugar with a mixer for 3 min. until pale and creamy. Add the zucchini, buttermilk, lemon zest, and lemon extract and beat again. Using a spatula, beat in the dry ingredients until they are all mixed in, working quickly. Spoon even amounts of batter into each muffin liner. Bake for 30 min.

Number of Servings: 20

Recipe submitted by SparkPeople user 2STING0.

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 154.9
Total Fat: 6.2 g
Cholesterol: 32.1 mg
Sodium: 97.4 mg
Total Carbs: 20.7 g
Dietary Fiber: 1.7 g
Protein: 5.8 g

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