Lemon Poppy Seed Cupcakes (Grain Free)

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!

Yield: Makes 16 mini cupcakes

Lemon Poppy Seed Mini Cupcakes

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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

1. 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.
2. In a medium bowl, combine eggs, honey, grapeseed oil, lemon zest, and orange extract.
3. Mix dry ingredients into wet and stir in poppy seeds.
4. 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.

 

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!