I always enjoy my friend Danielle’s recipes, and this one is no exception. These grain-free goodies would be a nice addition to a Memorial Day cookout.
A guest post by Danielle McKinney
These mini lemon poppy seed cupcakes are gluten free and grain free and legal for the specific carbohydrate diet. They are light and zesty–perfect for a backyard barbeque or picnic. For a sweeter taste, top with your favorite frosting!
Lemon Poppy Seed Mini Cupcakes
Ingredients
- ¼ cup coconut flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 eggs
- ¼ cup honey
- ¼ cup grapeseed oil (or butter)
- 1 Tablespoon lemon zest
- ½ teaspoon orange extract
- 1 Tablespoon poppy seeds
Instructions
- In a small bowl, combine coconut flour, baking soda, and salt. Make sure the coconut flour is free of lumps. If necessary, sift before combining.
- In a medium bowl, combine eggs, honey, grapeseed oil, lemon zest, and orange extract.
- Mix dry ingredients into wet and stir in poppy seeds.
- Put 1 Tablespoon of batter into a lined mini-muffin cup. Sprinkle with additional poppy seeds if desired, and bake at 350° for 8 minutes or until springy and a toothpick inserted into cupcake comes out clean.
Courses Dessert
Danielle is married to Ryan and is the happy mom of baby Rory and a turtle named Grimace. She has been successfully following the specific carbohydrate diet since 2011 to treat Crohn’s Disease and loves to cook and bake items that are delicious and healthy!
Sounds yummy as is, but another way you may want to try this recipe is with chia seeds in lieu of the poppy seeds.
Either way, bon appétit!
Do you know the nutritional value on these?
No, I don’t. Sorry.
Can any other gf flour be used?