A Lemon Heart for your Love

Next week is Saint Valentine’s Day. And unfortunately I can’t be with my Valentine 🙁 But thinking of him I made some fluffy muffins with lemon and poppy seeds. I know he would love them and this way next time when we are together I will make them for him.

Honestly I found the recipe on the website of Paleonewbie. I liked the photos. The muffins look so yummy and fresh. And she is so right: the muffin cups look so much ‘sunny’ and ‘lemon-y’.

But I changed a little bit the recipe even though the base is still hers. I used more poppy seeds, I used maple syrup instead of honey and I put cinnamon. Instead of the coconut oil, I used ghee. It gives a nicer, smoother flavor, I think.

Later I had a lot of fun shooting the little cupcakes. Unfortunately I filled them too much therefore, a little batter came out. The pink/red icing-sugar I put for Saint Valentine’s Day.

As they are super fast and easy, you can make them right the morning of the 14th February and surprise your love with a heart-muffin on the breakfast dish.

Lemon Poppy Seeds Muffins

Print Recipe

Servings	Prep Time
8 muffins	15 minutes

Cook Time

15-20 minutes

Servings Prep Time 8 muffins 15 minutes

Cook Time 15-20 minutes

Lemon Poppy Seeds Muffins Print Recipe Servings Prep Time 8 muffins 15 minutes Cook Time 15-20 minutes Servings Prep Time 8 muffins 15 minutes Cook Time 15-20 minutes

Ingredients

Dry ingriedients:

• 1.5 cup almond flour (white)
• 2 tbsp coconut flour
• 2 tbsp poppy seeds
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• 0.25 tsp sea salt
• 0.25 cup fresh ground lemon zest

Wet ingriedients:

• 3 eggs
• 3 tbsp fresh squeezed lemon or lime jiuce
• 0.5 tsp bourbon vanilla
• 0.25 cup maple syrup
• 3 tbsp melted ghee

Servings: muffins

Instructions

1. Preheat the oven on 350°F/175°C.
2. In a bowl put all the wet ingredients together and whisk well.
3. In another bowl put all the dry ingredients together and mix well.
4. Add the wet ingredients into the dry ingredients and whisk again until the batter is smooth and even.
5. Let the batter sit for a few minutes and stir again.
6. In a muffin tin line 8 paper muffin forms and fill them two third with the batter.
7. Transfer into the oven and bake for around 15 to 20 minutes. They should be lightly golden on the top and dry when you put a tooth pick in the middle.
8. Take them out and let them cool out.
9. Decorate with some icing sugar.
10. Enjoy!

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