Poppy Seed Muffins
Poppy seeds and almond flour add fiber, fats, and a pronounced nutty aroma, while eggs provide the protein base. Lemon juice balances the flavor and brightens the warmly flavored poppy crumb.
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Inventory: Mixer
238
Servings: 6 (1 serving ≈ 65 gram)
Digestion time: 3 hour
Complete protein: ✔
Simmer the poppy seeds (50 g) in water until the liquid has completely evaporated, then cool them.
Whisk the eggs (150 g) until pale.
Add the poppy seeds, almond flour (80 g), coconut flour (80 g), stevia (to taste), baking powder without starch (2 g), and lemon juice (30 g), then mix the batter.
Divide the batter between molds and bake the muffins at 180°C for about 30 minutes, then cool them.
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