Baking Mix: Muffins - Glazed Lemon Poppyseed Muffins

Makes 6 muffins

Ingredients

• 3/4 cup Pomroy Multi-Purpose Baking Mix
• 1/3 cup xylitol
• 1 teaspoon baking powder
• 1 tablespoon poppy seeds
• 3 large egg whites (or 3/4 cup liquid egg whites)**
• 1/2 tablespoon grated lemon zest
• 1/2 teaspoon lemon extract

Glaze:

• 1/4 cup powdered xylitol* (see below)
• 1/2 tablespoon fresh lemon juice
• 1/8 teaspoon lemon extract

** 1/4 cup = 1 egg white from liquid egg whites in a carton

 

Instructions

Preheat the oven to 350 degrees F. Line a 6-muffin pan with paper liners.

In a bowl, whisk together the Baking Mix, xylitol, baking powder, and poppy seeds. 

In a separate bowl, whip the egg whites with an electric mixer until soft peaks form (about 2 to 3 minutes). 

With a spatula or wooden spoon, gently fold in the lemon zest and lemon extract. Fold in 1/3 of the dry ingredients just until just blended. Repeat with the remaining 2/3 dry ingredients. 

Spoon into the prepared muffin cups, and bake 18 to 22 minutes, until the muffins are done (test with a toothpick).

Remove the pan from the oven. Remove the muffins from the pan to a wire rack placed over a sheet of parchment or foil, and cool completely.

Whisk together the glaze ingredients (add 1/2 teaspoon water to thin, if needed). Drizzle the glaze over the cooled muffins.

4 muffins are a Phase 1 grain; 2 muffins is a Phase 3 grain. Although poppy seeds are only on Phase 3, such a small amount are used that they are acceptable in this recipe for Phase 1.

*Process 3 to 4 tablespoons xylitol in a blender for 1 minute, then measure and use this like powdered sugar.


Source: Haylie Pomroy