Lemon Poppy Seed Muffins
Author Notes: This is a revisited wheat-free version of the classic recipe. —Le Comptoir de Stéphanie
Makes: 12
-
90
grams kamut flour
-
90
grams millet flour
-
100
grams non refined sugar
-
170
milliliters milk
-
70
grams melted butter
-
40
poppy seeds
-
1
teaspoon baking powder
-
1
teaspoon bicarbonate soda
-
1
zest of a lemon
- In a bowl combine the flours, the bicarbonate, the sugar and the baking powder.
- Add the milk and mix all the ingredients together.
- Add then the eggs and mix until well combined.
- Incorporate the butter and the lemon zest and mix well all the ingredients.
- Finally add the poppy seeds and combine without over mixing.
- Spoon into a 12 muffin tin tray and bake for about 25-30 minutes.
- When the muffins are done, a cake tester will come out clean.
More Great Recipes:
Grains|Bread|Dessert|Snack|Make Ahead|Fall
Showing out of comments
Showing 0 out of 0 comments