Lemon Poppy Seed Muffins -Sugar Free, Grain Free, Dairy Free - yields 12
2/3 c. coconut flour
1/4 xylitol *heaping
1/4 ts and 1/16 ts pure stevia powder
1/4 c. melted coconut oil
6 TB. fresh lemon juice
1/2 ts Stevia Select lemon Flavor
Zest of a whole lemon (approx.1 ts)
1/4 ts salt
1 ts. baking soda
1 ts vanilla extract
1 Tb poppy seeds
Heat oven to 350 F. Prepare your muffin pan with silicone liners for best results (no sticking). Place all the wet/liquid ingredients into a mixer to combine well. Then add the dry ingredients until well blended. Fill each cup about half full. Pat the mixture down a bit if clumpy. Bake for 20 min or until toothpick inserted is clean.
Creamy Lemon Glaze:
I absolutely LOVE this punchy lemon glaze. I love it when the lemon kicks you back with a powerful punch and this one does! I use this glaze on pancakes, toast, and many baked goods (but I am crazy about lemons).
1 Tb coconut oil
1 ts fresh lemon juice
1/4 ts Stevia Select lemon Flavor
1 TB Cream Cheese (*dairy free option: Omit cream cheese and add 1 extra TB coconut oil)
Blend all of the above together and put into a pastry bag to drizzle over the top.
Keeps for 24 hours on the counter. I always freeze mine and thaw 1 or 2 (as desired) to eat that day.
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