When I bake, I usually try to sieze the opportity to make as many versions as possible in one go. I don't just make muffins. I make four types of muffins. This does wonders for my "must make" list of recipes: check, check, check, and check! It appeases my need to do it all, and makes my "must make" list a bit more managable (because trust me, that thing is out of control). This process is sort of damning, though, because without fail one of the four flavors is always twice as good as the others.
The oven timer goes off (because I always remember to set the timer--not.) and I rush over, full of anticipation. Usually one of the four flavor creations has me drooling before I even get to the mixing, so I pull the pan out in a giddy rush.
I wait just long enough for the muffins to cool (I leave the kitchen, or distract myself with Pinterest, so as not to be tempted) and as soon as I can, I pull one out of the pan and peel back the paper. Because this whole strategy revolves around getting as many recipes tested as efficiently as possible, I slice off a chunk, taste it, and then move on to muffins number two, three, and four and repeat. The patient thing to do would be to eat one muffin--one, whole, single flavored muffin-and then wrap up the rest and enjoy them later. But this is not about being patient, and getting to taste my way through a "muffin flight" is more satisfying than you could imagine.
After tasting all four, one always stands out as the best. (Someone usually then finds my other partially eaten muffins, and give me a Err... What the Heck look).The Golden Muffin Flavor is almost never the one I thought was going to be the best, and it generally makes the rest of the muffins look bad. The Golden Muffin Flavor gets gobbled up while the others sit back like by standers. The Golden Muffin Flavor goes down in the books as a winner while the others eventually get eaten, evoking very few of the same thats-so-delicous moans.
These Lemon Poppy Seed Muffins--they were once the stars of the muffin pan. Topped with a dab of butter, they were gone before the other muffins had a chance to show their stuff. The classic citrus-and-poppy-seed combo is sweetly familiar, begging for a complimentary cup of tea. Combining almond flour and coconut flours in the recipe helps make them fluffy the way muffins should be. With no refined sugar, these muffins are a breakfast pastry without the sugar rush.
Paleo Lemon Poppy Seed Muffins
2 cups Almond Flour
1/2 cup Coconut Flour
1 teaspoon baking soda
1 teaspoon salt
Zest of 5 lemons (also try this with other citrus fruits--it's delicious with grapefruit!)
5 tablespoons poppy seeds
2 tablespoons coconut oil, melted
1/2 cup canned coconut milk
3 tablespoons honey, melted
1. Preheat the oven to 350°F. Line a standard muffin (for 12 medium sized muffins) pan with muffin liners.
2. In a large mixing bowl, mix together the almond flour, coconut flour, baking soda, salt, lemon zest, and poppy seeds. Use a fork to break up any flour clumps.
3. In a separate bowl, whisk together the remaining ingredients: melted coconut oil, eggs, coconut milk, and melted honey.
4. Pour the wet mixture into the dry mixture. Fold everything together, into a soft and sticky dough forms.
5. Use a spoon to divide the dough evenly among the 12 muffin liners in the pan. Place in center of preheated oven and bake for 25-30 minutes, until golden on top and a tooth pick inserted into the middle on a muffin comes out clean.
6. Allow to cool before eating. After completely cooled, store in an airtight container or ziplock.