Monday, November 3, 2014

Lemon Poppyseed Muffins

I'm always trying to find healthy recipes and ways to sneak in more veggies into my kids meals. 

My daughter is like a human garbage disposal and will eat just about anything. My son on the other hand I constantly battle with him eating. 

I let the kids help with making these wonderful muffins and they both enjoyed them so much. And I know Nicholas is getting in some veggies with these! 

These are definitely a must try whether or not you're trying to sneak in some veggies to your kids meals!

1 1/2 cup white rice flour
1 1/2 cup finely ground almond
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon poppy seeds
zest of 1 large lemon
2 cups peeled and finely grated zucchini
3 large eggs
1/2 cup low fat buttermilk
3/4 cup sugar (I used raw sugar cane)
2 teaspoons lemon extract 

Preheat oven to 350 degrees
line muffin tray with paper liners
combine dry ingredients and set aside
combine lemon zest and zucchini
beat eggs and sugar with a handheld or standing mixer for 3 minutes until pale and creamy
add the zucchini, buttermilk, lemon zest, and lemon extract and beat again. Using a spatula, beat in the dry ingredients until they are all mixed in, working quickly
Spoon 1/4 cup of the batter into muffin cup. Bake for 25-30 minutes until toothpick comes out clean when inserted into the center of muffin.