Paleo Lemon Poppyseed Muffins
Bars and cookies, Breakfast ideas, Cakes, Desserts, Paleo
Last weekend we were in a local cafe and Jared saw someone tucking into a big lemon poppyseed muffin. He looked at me… ‘You know what I could go for…
Paleo skillet ‘corn’ bread. Corn bread is one of my favourite American treats but I didn’t have corn meal and lots of you don’t eat it so here’s a flexible, customizable, grain free version!
1/4C olive/avocado/coconut oil
1T raw honey
1/2 tsp pink salt
1C almond flour
1/2 tsp baking powder
1T coconut flour
1/4C almond milk
Extras: 1/2C fresh grilled organic corn, 1/2 tsp chopped jalapeño, 2T shredded cheddar
Beat together the oil and honey until combined, then add in the eggs and beat them in one by one. Continue beating until the mixture is light and a little fluffy.
In a separate bowl mix together the dry ingredients and then fold them into the wet batter until just combined. Lastly, fold in any ‘extras’.
Now just heat a 7″-8″ skillet with a little oil, and preheat your oven to 350°F. Pour the batter into the batter the skillet and smooth it out, then place into the preheated oven!
Cook for 20 mins or until it starts to turn golden brown and is springy to the touch!
It’s addictive and SO YUMMY!
Pair it with our fave grass fed beef chili, get the recipe HERE.
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