easter and lemon poppyseed muffins


don't eat the chicks.

having 2 families once you get married can get a little tricky with the holidays. brian and i decided a while back to spend our holidays with one family at a time. this means during easter and thanksgiving, brian’s family gets our undivided company. for christmas, we spend the entire holiday with my family. so far, it’s worked out really nicely. i hate rushing around from family to family, spending one hour here, one hour there, and most of it in the car stressing out.

so for easter, we spent our long weekend with brian’s parents, as scheduled. i really love spending time at their place. it’s right on the bay in sandusky, complete with a view of cedar point. it’s really pretty. we had an awesome easter egg hunt, which brian and i had hard-boiled 3 dozen eggs for the night before. YUM. i never realized how much i loved hard-boiled eggs! we’ve been making so many tasty meals with them, too!

brian’s mom is a great cook, and planned a brunch at their loft. we ate something i had never even heard of, called “bulldozers”, which his family brought back from florida. they are like a cross between shrimp and lobster. do you like dipping things in melted butter? do you like salty-sweet shellfish? then you will love these. they’re about the size of a hand, and are very tender tasting. brian helped with prepping them, which consisted of slicing through their dense exoskeleton, exposing the flesh of their backs. they then dropped them into a pot of boiling water, and boiled them until their flesh was cooked, just as you would for any shellfish. we dipped them in butter (a lot of butter) and ate them like it was going out of style. so delicious! we also had blue cheese steaks, so it was a surf and turf. oh, and as a side: let it be known that i learned that i love the amazingness that is blue cheese + steak. would i have to get a second job to eat this 4 times a week?

ugly but tasty!

since we were having seafood, i wanted to contribute a lemony element, so i made lemon poppy-seed muffins. i had never made this recipe before, and they were quite good. the only hangup i have with these, as with any coconut flour baked good, is that they need 24 hours to “come together”. they weren’t much to write home about fresh out of the oven, but overnight, they took on the lemon flavor that i wanted them to. i made a lemon-honey glaze for them, only because i knew the kids wouldn’t eat them without something sweet on top! my advice to you: make these the night before you’ll need them for optimal flavor. also, use some nice muffin papers that won’t stick. i use a recycled brand that wholefoods carries that is also non-stick. i also recommend using an organic lemon here, since you’ll be zesting it. you really don’t want to taste waxy pesticides here. ick.

this recipe makes 6 muffins. i didn’t try doubling it, i just made a few separate batches.

lemon poppy-seed muffins

3 eggs

2 tbsp butter, melted and cooled

2 tbsp milk (dairy or coconut)

3 tbsp honey or agave nectar

juice of 1/2 lemon

few tsp zest from lemon

1/4 tsp salt

1/4 tsp baking powder

1/4 cup coconut flour, sifted

1 tbsp poppy-seeds, plus more for topping

method: preheat oven to 400f. prep muffin tin with butter or coconut oil., or use muffin liners. place racks in the middle of the oven.

whisk together all wet ingredients. separately, whisk together all dry ingredients except for the poppy-seeds.

combine wet mixture with the dry until well combined. let mixture sit for 3 minutes or so, until the coconut flour soaks up some of the liquid. this will keep the finished product from being grainy. the batter will still be slightly runny. stir in poppy-seeds.

pour batter evenly into tins. sprinkle with poppy-seeds. bake for 12-15 minutes, or until center is just set. these are very moist, and will continue to cook when removed from the oven. please keep a close eye on them, as the bottoms are very susceptible to burning. you can’t really under-bake these, so if you have to pull ’em early, just do it.

cool for a few minutes in the tins before removing and cooling on rack.

lemon-honey glaze

combine the pulp (from the lemon that you juiced for the muffins) with 3 tbsp honey and zest until liquidy. taste it and add more honey, zest, or juice as desired. brush tops of cooled muffins with glaze and let them sit untouched until set.

serve with cute animals surrounding them, but don’t eat the cute animals. just stick with eating the muffins.

happy spring!


3 thoughts on “easter and lemon poppyseed muffins

  1. Pingback: Brownies & muffins « Simply Primal

  2. Pingback: Brownies & muffins « peace – love – nature

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