The Healthy Home Economist. Sarah, who writes the blog is very knowledgeable on traditional cooking methods. She references Sally Fallon's book "Nourishing Traditions" and the work of Dr. Westin A. Price as a primary premise for most of her posts. I have been learning a TON!!! lets just say, I'm having to RE-Learn a lot of what I THOUGHT was correct and sound information.
As I was browsing the blog I saw the recipe for these little Gems, Lemon Poppyseed Muffins
These are SO good! I just got them out of the oven and had to post pronto. For a grain free muffin I am impressed. The muffins are very comparable to a regular lemon poppy seed muffin, in both taste and texture (don't get me wrong, the texture is NOT the same as wheat flour, but still very good). The coconut flour makes it more light and fluffy than when made with almond flour, however both taste great :)
I did modify the recipe a little by adding zest of a lemon and replacing half of the honey with Stevia.
Grain Free Lemon Poppy seed Muffins
1/4 cup coconut flour
4 pastured, local eggs
1/4 cup local honey of choice, OR 2 Tbsp Honey and 10 drops liquid Stevia
1/4 cup expeller pressed coconut oil or butter
1/4 tsp sea salt
1/4 tsp baking soda
1 TBL poppy seeds
Zest from one lemon
1-3 TBL fresh lemon juice (adjust based on how lemony you want the muffins to taste)
Soften coconut oil or butter and blend all ingredients together in a bowl until smooth.
Bake at 350F for about 10-12 minutes.
or at 275F for 12-15 mins
Makes about 20 mini muffins.