by Fred Palmer April 04, 2018


This is a superfood nutrition boosted spin on the classic Lemon Poppyseed Muffin. A slightly tweaked version of my mother’s lemon poppyseed muffin recipe. She made it will oil, which I swapped out for plain fat free greek yogurt, which is one of my absolute favorite baking swaps. The greek yogurt adds protein and a LOT of moisture, and replaces the fat from the oil. The hulled hemp seeds and black chia seeds add a decadent texture with more protein and omega-3 fatty acids.

INGREDIENTS:

  • 1⅓ cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup butter (4 tablespoons)
  • ¾ cup ORGANIC COCONUT SUGAR
  • 3 eggs
  • 1 teaspoon vanilla (or almond) extract
  • zest of 2 small lemons (or 1 large lemon - about 2 tablespoons)
  • 1 tablespoon fresh lemon juice
  • ¾ cup plain fat free greek yogurt
  • 1 cup ORGANIC HULLED HEMP SEEDS
  • 1 tablespoon ORGANIC BLACK CHIA SEEDS

INSTRUCTIONS:

  1. Preheat oven to 450° and grease a muffin pan. In a medium bowl whisk together flour, baking soda, and salt.

  2. In a large bowl cream together butter, sugar, eggs, vanilla extract, lemon zest and juice, and greek yogurt. Add dry ingredients to wet ingredients and mix until combined. Stir in hulled hemp seed and chia seeds.

  3. Fill muffin tins about ⅔ full with muffin batter. Bake for 12-16 minutes until an inserted toothpick comes out clean. Allow to cool on a wire rack.



Fred Palmer
Fred Palmer

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