Zutaten für Lemon Poppy Seed Quinoa Muffins
- Flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 large egg
- ¼ cup honey
- ½ cup soymilk
- Canola Oil
- Lemon Juice
- Lemon Extract
- Lemon Zest
- Poppy Seeds
- ½ cup quinoa flour, ½ cup cooked quinoa
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Zubereitung von Lemon Poppy Seed Quinoa Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup quinoa flour, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a separate bowl, whisk together 1 large egg, ¼ cup honey, ½ cup soymilk, ½ cup canola oil (or coconut oil), 2 tablespoons lemon zest, and 2 tablespoons lemon juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 2 tablespoons poppy seeds and ½ cup cooked quinoa.
- Fill muffin cups about ¾ full.
- Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
67g
Fat
4g
Carbs
14g
