Brunch

Low-Carb Lemon Poppy seed Muffins is for Breakfast, Snack.

Low-Carb Lemon Poppy seed Muffins takes 15 minutes to prepare.

Low-Carb Lemon Poppy seed Muffins takes 15 minutes to cook.

Low-Carb Lemon Poppy seed Muffins makes 21 servings.

The ingredients for Low-Carb Lemon Poppy seed Muffins are:

8 tbsp Agave Nectar (Wholesome Organic Blue Agave)
2 serving Bob's Red Mill Almond Flour - per 1/4 Cup
8 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
2 tbsp Poppy seed
1 tsp Baking Powder
6 large Egg, fresh, whole, raw
6 tbsp Butter, unsalted
3 oz Cottage Cheese, 1% Milkfat
4 tbsp Half and Half Cream
1 tsp Vanilla Extract
zest of one lemon

Here is how you make Low-Carb Lemon Poppy seed Muffins:

preheat oven to 350 degrees F and grease muffin tins (use liner to prevent sticking) mix dry ingredients in a separate bowl. Beat egs until fluffy (2 minutes) beat in melted butter, cottage cheese, cream and add dry ingredients. Beat until thick and smooth. Pour into muffin cups and bake for 15 to 20 minutes until golden. Enjoy!Serving Size: makes 21 small muffinsNumber of Servings: 21Recipe submitted by SparkPeople user IVANNALOSE.

The nutritional information for Low-Carb Lemon Poppy seed Muffins is:

• Servings Per Recipe: 21
• Amount Per Serving
• Calories: 111.0

• Total Fat: 7.0 g
• Cholesterol: 63.3 mg
• Sodium: 61.7 mg
• Total Carbs: 9.2 g
• Dietary Fiber: 1.5 g
• Protein: 3.5 g

The dietary needs meet for Low-Carb Lemon Poppy seed Muffins is Low Carb