breakfast

Pucker up

Lemons always make me think of light. Yellow, fresh, summertime light. Yet eating a lemon slice, or chewing on lemon flavored candy, or sipping lemonade is often a sickly sweet or intensely sour experience. In these instances, I instinctively make a puckery face and reject the taste of a fruit that in my mind has a delightful flavor.

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But something happens when you put lemon into baked goods. Cookies, breads, cupcakes, muffins, scones all become instantly fresher and more sophisticated when they are based around a lemon flavor. That was definitely the case with this Blueberry Lemon Poppyseed muffin/bread recipe, based on this recipe from Amy’s Healthy Baking. As always, I found myself modifying a few things, but they still ended up healthy and delicious!

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The only thing about this recipe is that it was really time consuming to prep. There were so many ingredients, a trend I have found in recipes for healthy and/or gluten free baked goods. I would love to find a recipe that is easier to whip up, but that is also allergy-friendly and perhaps a bit healthier than the standard sugar-filled muffin without having to spend 2+ hours in the kitchen or my life savings buying obscure ingredients.

If anyone has solved the conundrum of healthy baking on a budget, let me know!

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Ingredients:

  1. 2 1/2 cups of gluten-free flour
  2. 1 tsp. baking powder
  3. 1/2 tsp. baking soda
  4. 1/4 tsp. salt
  5. 1 1/2 tbsp. poppy seeds
  6. 2 1/2 tbsp. lemon zest
  7. 1 tbsp. unsalted butter (melted, then cooled slightly)
  8. 2 large egg whites (room temp)
  9. 2 tsp. vanilla extract
  10. 1/2 cup plain nonfat Greek yogurt
  11. 1/4 cup of honey
  12. 6 tbsp. lemon juice
  13. 3/4 cup nonfat milk
  14. 1/2 cup fresh blueberries081

Instructions:

  1. Preheat oven to 425 degrees, and spray muffin tin* with nonstick cooking spray.
  2. In a medium bowl, whisk together the first six ingredients (through the lemon zest).
  3. In a separate bowl, whisk together butter, egg whites, and vanilla. Stir in the Greek yogurt, until no large lumps remain. Add the honey, and then the lemon juice.
  4. Next, alternate between adding the dry mixture and the milk to the wet mixture**. Try to start and end with the dry ingredients, until everything is added together. Stir until combined. Fold in the blueberries and gently mix through.
  5. Pour batter into muffin cups. Bake at 425 degrees for 7 minutes. Without opening the oven, reduce temperature to 350 degrees and bake for 12-15 more minutes.
  6. Let the muffins cool before removing them from the tin.

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Huge thanks to Amy from Amy’s Healthy Baking for this recipe 🙂 I’m always interested in trying out “healthy baking”, and this was a great recipe to continue practicing the tricky art of baking beautiful muffins. Mine didn’t turn out quite as fluffy as I had hoped; they are definitely a dense muffin with a strong lemon flavor. I believe this is because I changed the flour to be gluten-free, and played around with the “sweetener” ingredients so that there would be less sugar. But it was definitely a worthwhile experiment, because I achieved that lemon flavor I had been craving!

Peace, love, and puckery lips,

Colleen

*I got tired of spooning the batter into muffin tins, so I made some of it into a mini loaf bread! Comment if you want the baking times/temperatures for this method 🙂

**Sorry that these phrases make this recipe sound very unappetizing!

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