#summermuffins

[artofnakoo]

These gluten-free Summer Berry Bliss Muffins taste great because they are packed full of fresh berry flavors. They are great for a summer morning. They're soft and fluffy, and honey makes them naturally sweet.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup tapioca flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup honey. 1/4 cup coconut oil, melted. 3 eggs. 1 teaspoon vanilla extract. 1 cup mixed fresh berries strawberries, blueberries, raspberries.

Instructions: Warm the oven up to 175F 350C. Use cooking spray or paper liners to grease the muffin tin. Put coconut flour, tapioca flour, baking soda, and salt in a large bowl and mix them together. Melt the coconut oil and add the eggs, vanilla extract, and honey to another bowl. Whisk the ingredients together. Mix the wet and dry ingredients together until they are well mixed. Mix in the fresh berries slowly. Fill up each muffin tin cup three quarters of the way to the top with batter. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let the muffins cool for 5 minutes in the pan before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 20 minutes

Riiamarii

[alicianyblade]

Today's breakfast: Homemade lemon poppyseed muffin! And coffee, of course. Having it in my new Patty and Patty coffee mug. I follow them on on all their socials. They're an absolute delight. They are, in their own words, "a couple of Italian broads from Hell's Kitchen, best friends who met at the Holy Cross Catholic School on 42nd Street. We cook, we clean, and we complain." And yes, they're both actually named Patty. And their tough-as-nails attitude, summed up in their catchphrase featured on my mug--"Where ya gonna go? Whatya gonna do?"--is what I hope to have when I reach their age, gods willing. And now, onto the muffin recipe! Lemon Poppyseed Muffins For the Muffins: 2 3/4 cups (12 oz.) flour 1/4 t. salt 1/2 t. baking soda 1 T. baking powder 3 T. poppyseeds 3/4 cup (7 oz.) sugar 10 T. (1 stick + 2 T.) melted butter 2 eggs The zest and juice of one lemon 1 1/2 cups (12 oz.) buttermilk For the Lemon Glaze: The juice of one lemon 1/2 to 1 cup powdered sugar Preheat the oven to 375 degrees F. Line a muffin tin with paper cups. In a bowl, combine the flour, salt, baking soda, and baking powder. Add in the poppyseeds. In another bowl, beat the sugar and melted butter into a light, fluffy paste. Add the eggs, one at a time, beating after each addition. Add the lemon zest and juice and stir to incorporate. Add half the dry ingredients. Add half the buttermilk. Repeat with remaining dry ingredients and buttermilk. Ladle the batter into the muffin tin. Bake the muffins for 20-25 minutes. While the muffins bake, combine the lemon juice and powdered sugar to form a spreadable glaze. Brush the muffins while they’re still hot with the glaze and let cool completely before removing from the pan. #FeedingCreatively #Muffins #SummerMuffins #LemonPoppyseedMuffins #CoffeeShopAtHome #PattyAndPatty #PattyAndPattyFans #WhereYaGonnaGoWhatyaGonnaDo https://www.instagram.com/p/Cge8QZEJEYb/?igshid=NGJjMDIxMWI=