Lemon Poppy Seed Mini Muffins for breakfast, snack or dessert. These mini sized treats are deliciously gluten-free, soft and totally addicting!
Today I woke up with a serious case of the blues, but hey… don’t worry I am all better now. Especially since I made these Lemon Poppy Seed Mini Muffin as a treat for myself!
I mean, don’t we all have those days where you just wish your could sign off and like… space out!? It’s been a busy and rather overwhelming week, and although the week was filled with great things, it was pretty tiring too. I launched my Garden Series –>>Did you read my first post? (Vegetable Garden Guide for Beginners). I am really happy with this first post of the garden series, but I confess it took a lot out of me.
Thank God Easter is just about here! Which means I will get to relax and put my feet up in the air, haha. My AMAZING plans for Easter pretty much involves bed and mind exercise (meditation, reading) and food of course. But I am sure Ron will convince me to go to the gym also 🙂 Basically, I am really excited to just kinda tone down a bit.
What plants to you have? Are you eating with a big family? Eating out maybe?
Lets get to these awesome Lemon Poppy Seed Mini Muffins, shall we? Basically I made them for MYSELF. yep, not even feeling guilty about it. I love Lemon Poppy Seed Muffins so much but often times I stop myself for having this treat. Well, not today… However I made them gluten-free, used a much reduced about of sugar and mini sized them so I could still keep things reasonable with my low-sugar diet.
I am positive you and your family will love these Lemon Poppy Seed Mini Muffins as well, because they are super light and fluffy, delicious for any time of the day!
- 1 stick butter, softened
- 1½ cup gluten-free flour
- 2 eggs
- 3 tbsp raw sugar
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 lemon, juice and zest
- 2 tbsp poppy seed
- ¼ cup milk
- Pre-heat oven to 350F degrees.
- Prepare a mini muffin pan with muffin liners.
- Using a hand mixer, whip up the butter until soft. Then add the sugar, eggs, baking powder, vanilla extract, lemon juice and zest and beat to combine.
- Slowly add the flour while continuing to beat mixture. Then add the milk and beat until mixture is fully combined and uniform. Fold in poppy seeds.
- Fill each mini muffin cup to about ¾ full.
- Bake for 8 minutes or until toothpick comes out clean.
Other Delicious Muffins to Try!