Day 25 of 30-day Challenge

Day 25 of 30-day Challenge

Remember to continue the other items we started: (Day 1) LongLife Vitality Supplements, Zendocrine Capsules, (Day 2) a drop of lemon or grapefruit in a glass of water and Curbing Cravings Tea, (Day 3) evening detox bath, (Day 4) Morning Liver Flush drink, (Day 5) De-Stress time, (Day 6) Using Geranium and a nice Foot Soak, (Day 7) adding TerraZyme & Rosemary Essential Oil to help support our digestive system, (Day 8) Remove sugar from snacks, (Day 9) Remove gluten, (Day10) GX Assist gel caps, (Day 11) Use detox lotion, (Day 12) Using skin smoothing oil, (Day 13) Change up the Apple Cider Drink from Day 1, (Day 14) adding more whole food into our diet, (Day 15 & 16) adding more low carb recipes, (Day 17) how oils work, (Day 18) source of oils, (Day 19) add another whole food recipe, (Day 20) exchange GX Assist gel caps for PB Assist gel caps, (Day 21) getting your necessary sleep, (Day 22) DDR Prime gel caps, (Day 23) another recipe, (Day 24) detox mouth.

Today I would like to add another recipe to our collection. As you know, we need try to minimize the sugar in our recipes as much as possible. This time, I found the muffins actually need the full 1/2 cup of maple sugar to taste just right. I tested them with 1/3 cup of sugar and although the muffins tasted nice, we could barely detect the lemon. So, I recommend keeping the exact amounts listed if want the muffins to actually taste like lemon poppy seed.

LEMON POPPY SEED MUFFINS (GRAIN-FREE)

Ingredients

  • 5 tablespoons unsalted butter, melted and cooled
  • 1/2 cup sour cream, room temperature
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon juice
  • 1/2 cup maple sugar
  • 1 1/2 cups finely ground almond flour
  • 2 tablespoons coconut flour
  • 1/2 teaspoon unflavored grass-fed gelatin
  • 1/2 teaspoon Celtic sea salt
  • 1 teaspoon baking powder
  • 1 tablespoon lemon zest
  • 1 tablespoon poppy seeds

Instructions

  1. Preheat oven to 350ºF and adjust rack to middle position. Line a muffin tin with unbleached muffin cups. Place sour cream, eggs, vanilla, lemon juice and maple sugar in a bowl and whisk to combine. In a separate bowl, combine the almond flour, coconut flour, gelatin, sea salt, baking powder, and lemon zest. Pour the dry ingredients into the wet ingredients and stir to combine. Stir in the poppy seeds.
  2. Divide the muffin batter evenly into the muffin cups. Bake for 23-25 minutes until just turning golden brown on top.