Low-Fat Gluten Free Lemon Poppyseed Muffins
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 165.5
- Total Fat: 4.3 g
- Cholesterol: 34.1 mg
- Sodium: 197.2 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 1.6 g
- Protein: 2.6 g
View full nutritional breakdown of Low-Fat Gluten Free Lemon Poppyseed Muffins calories by ingredient
Introduction
Low fat, deliciously moist muffins. A little sweet, with a hint of tangy buttermilk. The ground almonds give a nice savory flavor. Low fat, deliciously moist muffins. A little sweet, with a hint of tangy buttermilk. The ground almonds give a nice savory flavor.Number of Servings: 16
Ingredients
-
1 1/2 cups white rice flour
1 1/2 cups finely ground almonds
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 Tbsp poppy seeds
zest of 1 large lemon
2 cups peeled and finely grated zucchini
3 large eggs
1/2 cup buttermilk
3/4 cup sugar
2 tsp lemon extract
Directions
Preheat oven to 350 degrees. Line a 12-muffin tray with paper or silicone liners - the recipe states 12 muffins, but I ended up with 16 using silicone liners - so be prepared! :)
Combine the dry ingredients in a medium bowl (flour, almonds, baking powder, baking soda, salt, poppy seeds) and set aside.
In a small bowl, combine the lemon zest and the zucchini.
Beat the eggs and sugar with a handheld or standing mixer for 3 minutes, resulting in a pale and creamy mixture.
Add the zucchini/lemon zest mixture, buttermilk, and lemon extract and beat again, until combined.
Working quickly with a spatula, fold in the dry ingredients until they are mixed in. The key is to not overwork the mixture.
Spoon even amounts of batter into each muffin liner, filling each liner to the top. Bake for 30 minutes.
Remove from oven, let cool, and serve.
Makes 16 muffins
Number of Servings: 16
Recipe submitted by SparkPeople user MOKONA.
Combine the dry ingredients in a medium bowl (flour, almonds, baking powder, baking soda, salt, poppy seeds) and set aside.
In a small bowl, combine the lemon zest and the zucchini.
Beat the eggs and sugar with a handheld or standing mixer for 3 minutes, resulting in a pale and creamy mixture.
Add the zucchini/lemon zest mixture, buttermilk, and lemon extract and beat again, until combined.
Working quickly with a spatula, fold in the dry ingredients until they are mixed in. The key is to not overwork the mixture.
Spoon even amounts of batter into each muffin liner, filling each liner to the top. Bake for 30 minutes.
Remove from oven, let cool, and serve.
Makes 16 muffins
Number of Servings: 16
Recipe submitted by SparkPeople user MOKONA.