Brunch

Low-Fat Gluten Free Lemon Poppyseed Muffins is for Snack.

Low-Fat Gluten Free Lemon Poppyseed Muffins takes 30 minutes to prepare.

Low-Fat Gluten Free Lemon Poppyseed Muffins takes 30 minutes to cook.

Low-Fat Gluten Free Lemon Poppyseed Muffins makes 16 servings.

The ingredients for Low-Fat Gluten Free Lemon Poppyseed Muffins are:

1 1/2 cups white rice flour
1 1/2 cups finely ground almonds
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 Tbsp poppy seeds
zest of 1 large lemon
2 cups peeled and finely grated zucchini
3 large eggs
1/2 cup buttermilk
3/4 cup sugar
2 tsp lemon extract

Here is how you make Low-Fat Gluten Free Lemon Poppyseed Muffins:

Preheat oven to 350 degrees. Line a 12-muffin tray with paper or silicone liners - the recipe states 12 muffins, but I ended up with 16 using silicone liners - so be prepared! :)Combine the dry ingredients in a medium bowl (flour, almonds, baking powder, baking soda, salt, poppy seeds) and set aside.In a small bowl, combine the lemon zest and the zucchini.Beat the eggs and sugar with a handheld or standing mixer for 3 minutes, resulting in a pale and creamy mixture.Add the zucchini/lemon zest mixture, buttermilk, and lemon extract and beat again, until combined.Working quickly with a spatula, fold in the dry ingredients until they are mixed in. The key is to not overwork the mixture.Spoon even amounts of batter into each muffin liner, filling each liner to the top. Bake for 30 minutes.Remove from oven, let cool, and serve.Makes 16 muffinsNumber of Servings: 16Recipe submitted by SparkPeople user MOKONA.

The nutritional information for Low-Fat Gluten Free Lemon Poppyseed Muffins is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 165.5

• Total Fat: 4.3 g
• Cholesterol: 34.1 mg
• Sodium: 197.2 mg
• Total Carbs: 26.6 g
• Dietary Fiber: 1.6 g
• Protein: 2.6 g

The dietary needs meet for Low-Fat Gluten Free Lemon Poppyseed Muffins is Gluten Free