Illustration depicting a plethora of fresh cooking ingredients

Lemon Poppy Seed Muffins With Peach Apricot Filling

Prep time: 20 mins |Cook time: 25 mins |Total time: 45 mins |Serves: 6-8 | Print |

Illustration depicting a plethora of fresh cooking ingredients

Lemon Poppy Seed Muffins With Peach Apricot Filling

Prep time: 20 mins |Cook time: 25 mins |Total time: 45 mins |Serves: 6-8 |

Lemon Poppy Seed Muffins With Peach Apricot Filling

INGREDIENTS

  • 1 cup almond flour
  • 1 cup coconut flour
  • 3 eggs
  • ½ tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ cup honey
  • 1 cup melted coconut oil
  • ¾ cup of almond milk
  • ½ cup of applesauce
  • 2 tbsp lemon juice
  • Zest from one lemon
  • 1 tbsp poppy seeds
  • ½ jar Cook's Pantry Peach Apricot Fruit Spread

DIRECTIONS

  1. Preheat oven to 350 degrees
  2. In a large bowl, mix almond and coconut flour, salt, baking powder and baking soda and set aside.
  3. In a medium-size bowl, mix honey, coconut oil, and almond milk. Add eggs one at a time, then add zest, lemon juice, and poppy seeds.
  4. Place muffin liners in your muffin tin and add heaping TBSP to the bottom of each up. Use a clean finger to make a small well in each cup. *Your batter should be a bit fluffy.
  5. Add a tsp of fruit spread to each well. Then top off each cup with another heaping TBSP of batter.
  6. Bake for 20-25 min depending on your oven. These muffins are very moist and need to cool before eating.

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