Wednesday, June 8, 2011
Guest Post: Lemon-Coconut Poppyseed Muffins!
Thank you all for your kind comments on the move! We are excited and scared, but only scared since we are taking a leap into the unknown. We are looking forward to making the change though. It will be good for all of us!

Now, since I am chin deep in moving stuff, my good friend, Jessica from Healthy Exposures, is kind enough to share with you today! She is amazing at all she does!


Hi Everyone! I’m Jess, and I blog at a little place called Healthy Exposures. I couldn’t be more
excited for Sarena right now, and am honored to help her out with a guest post. She is one
person I can always look to for foodie advice, recipes and just plain chit-chat. The woman
knows what she’s doing in the kitchen, and is right there backing me up on all of my crazy
concoctions. In fact, sometimes it’s a little freaky how like-minded we are!


And now you’re probably a little concerned: “Crazy Concoctions?” you’re surely thinking with a
little bit of apprehension. Well, don’t worry; I won’t hit you with my BBQ Tofu Peanut Butter and
Jelly sandwiches in this post, and I’ll even postpone my sweet waffles with white bean gravy,
too. Instead, I’ll be “normal” for a change.
How boring.


Although...you know what’s never boring? Muffins. Lemon Poppyseed Muffins! I first came up
with this recipe back when the weather was just starting to get warm again, after the dreadfully
long winter we had this year. I’ve had a hankering for them again lately but since I am up a
stream without a paddle (uh...or maybe I just don’t have any lemons...) I decided the best way to
relive them was to re-blog them, and share this recipe with all of you!


One thing I love about Sarena is that she is not afraid to experiment. That’s one of my favorite
things to do in the kitchen, too! And different flours are certainly my vice. Well, I don’t consider
it a vice, but certain family members might, given the fact that my “collection” is taking over the
kitchen. I just want to try them all! A flour invasion is preferable to an ant invasion, anyways.


These I made with cashew flour. The stuff is awesome! But, not to worry - if you aren’t quite as
passionate about having as many flours as you can fit in your cupboard at any given time, it can
easily be replaced by the slightly-more-well-known almond meal, or even additional white whole
wheat.


I suppose the ironic part of this recipe is that it is not written to include the lemon juice.
That might make you scratch your head a little, and figure I forgot to write it down.
Nope. That’d just be me...forgetting to add the lemon juice to my lemon poppyseed muffins. So
typical of me.

I’ve made them since, and forgot that time, too. Apparently, I couldn’t remember to juice a
lemon if my life depended on it. The good news is, there’s plenty of other things you can add
lemon juice to so as not to waste. Take, for instance, my lemon basil tofu or Sarena’s Lemony
Pound Cake or lemon meringue. (uh, I’ll take a slice of each, please.)
Or, of course, you could just be a little more organized than me and remember to add the
lemon juice to your lemon poppyseed muffins. How normal!


Without further ado...Enjoy!

Lemon-Coconut Poppyseed Muffins
yields 7-9 muffins, depending upon size

Dry:
● ½ c. old fashioned rolled oats
● ½ c. cashew or almond flour
● 2 T. coconut flour
● ¾ c. white whole wheat flour
● ⅓ c. unrefined cane sugar
● 1 T. baking powder
● 2 T. poppyseeds
● optional: ¼ c. shredded, unsweetened coconut
● pinch of salt

Wet:
● ¾ c. unsweetened almond milk (If you only have the sweetened kind on hand, not to
worry! Just slightly cut back on the sugar. Unless, of course, your sweet tooth is larger
than mine...in which case, don’t cut back at all!)
● 2 T. coconut oil, melted
● ½ of a ripe banana, mashed well with a fork
● zest from two medium-large lemons
● 1 t. vanilla extract

Destructions:
Preheat the oven to 375*.
In a mixing bowl, combine dry ingredients. Pour in the milk, lemon zest, mashed banana and
vanilla extract. Stir a couple times - not even until fully incorporated! - and then add in the
melted coconut oil. Stir until just combined.

Scoop the batter into greased or sprayed muffin tins (I like to use an ice cream scoop for this!)
and bake for 10-15 minutes, or until a knife inserted in the center comes out clean.

mmm--mmmm-MMM! I just love these as snack, as dessert, as breakfast, fourthmeal...


...or just plain whenever you feel.
Enjoy!

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posted by Sarena Shasteen - The Non-Dairy Queen @ 1:24 PM  
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Name:
Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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