Gluten Free Lemon Poppy Seed Muffins

During this historical Texas freeze, I got inspired to bake lemon poppy seed muffins to warm the house. Over the history of humanity, the poppy seed has been of darling remedy for many. From wives' tales of fertility to the proven science of the nutritional compounds that make this plant essence very special. Who wouldn't want to eat more of a plant that supports our body's health? 

Poppy seeds come from the poppy plant (Papaver somniferum), which people have turned to for centuries as the source of opium for pain relief and for ailments like cough and diarrhea. Poppy seeds are rich in calcium, magnesium, iron, manganese, minerals which can contribute to bone health. These precious seeds contain macronutrients (fats, proteins, and carbs), that when pressed to make poppy seed oil, have omega-6 and omega-9 fats. These oils have been found to improve overall health and lower the risk of cardiovascular disease. 

My favorite part of this plant is the pain healing properties. Poppy plants contain the opium alkaloids morphine, codeine, and thebaine (among other compounds), which are known for their pain-relieving and sleep-inducing abilities. Poppy seeds don’t naturally contain these opioid compounds but they can become contaminated during processing and remain that way if unwashed. 

Enjoy this gluten-free recipe which adds benefit to your digestive tract. The recipe makes 12 muffins. 

 

 

Ingredients: 

2 eggs  

8 tablespoons of butter  

1 cup of goat or greek plain yogurt  

1 cup of sugar

1 large lemon and its zest 

2 tablespoons of organic poppy seeds 

1 cup of gluten-free flour (Bob's Red Mills) 

1 cup of Paleo Baking Flour (Bob's Red Mill) 

1 teaspoon of baking powder  

1/2 teaspoon of baking soda 

1/2 teaspoon of salt 

Instructions: 

Preheat over to 375 degrees F. Grease or line with paper cups a standard 12-cup muffin tin and set aside.  

Wisk flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl.  

 

In a separate bowl, whisk room temperature eggs, lemon juice, lemon zest, and yogurt, and poppy seeds until the mixture is smooth. Next, gently fold the flour mixture until it is combined with the wet mixture. Now mix the melted butter into your mix.   

Fill the prepared cup of the muffin tin until full. Place the muffin tin in the center of the preheated oven and bake for at least 30 minutes. The muffins might take longer depending on your oven. Use the toothpick trick inserted into the center of the muffin and bake until the toothpick comes out clean. 

Allow muffins to cool in the muffin tin for about 5 minutes before transferring to a wire rack for cooling before serving.  

 Enjoy warm with tea or coffee! Your friends and family will thank you for these lovely treats.