LOW CARB LEMON POPPY SEED MUFFINS

LOW CARB POPPY SEED MUFFINS
The holidays have moved in quickly and chances are excellent you may be having company arrive to stay with you for a few days. Muffins are always a good choice for a breakfast offering and this is a great recipe that will help avoid packing on the holiday pounds.  Olivia is uncertain where she found this recipe but it is a tried and true one.

Don't be put off by the use of some ingredients you may not find as traditional. You can find them in health food stores or online. Once you put the effort to stocking your pantry with these items, you will enjoy finding lots of new things to make.

Enjoy the upcoming Thanksgiving holiday.  Olivia and I hope you and your family and friends have a great Thanksgiving.
-Nanette

LOW CARB LEMON POPPY SEED MUFFINS

Ingredients

• 4 eggs
• 3/4 cup xylitol (I used 1/4 cup Gentle Sweet from Trim, Healthy Mama Products.)
• zest from 2 fresh lemons
• 1/2 cup lemon juice
• 2 tsp lemon extract
• 1/3 cup coconut oil, melted
• 1 1/2 cups almond flour
• 1/4 cup golden flax meal
• 1/4 cup coconut flour
• 4 tsp baking powder
• 1/4 tsp salt
• 1 tablespoon of poppy seeds
• GLAZE:
• 4 oz cream cheese
• a doonk of stevia
• juice from one lemon
• 1/2 tsp lemon extract

Instructions

1. Preheat oven to 350 F. Line 12-cup muffin tin with parchment liners.
2. Blend together eggs, 3/4 cup xylitol (or use half the amount in Gentle Sweet), lemon zest, lemon juice, lemon extract, and melted coconut oil until smooth.
3. In a separate bowl, stir almond flour, flax meal, coconut flour, baking powder, and salt together. Add dry ingredients to wet and blend just until fully mixed. Stir in poppy seeds. Pour into 12 paper lined or greased muffin tins.
4. Bake at 350F for 30 minutes.
5. To make the glaze, heat cream cheese enough to soften. Add the rest of the glaze ingredients and whip until smooth. Put in a zip-lock back and snip one corner to “drizzle” over warm muffins.