Olivia Hsu’s le­mon– poppy seed muffins

Yoga Journal - - TEACHER’S TABLE -

MAKES 12 MUFFINS I be­lieve in mod­er­a­tion.

It’s easy to be­come ex­treme in life, and that can trans­late to food, too. You hear some­thing is good for you, so you overdo it. You hear some­thing is bad for you, so you avoid it or don’t con­sider al­ter­na­tive foods. But there’s of­ten a mid­dle road; I think we need to lis­ten to our bod­ies to know what works for our in­di­vid­ual sys­tems. I’ve found that gluten and dairy cause in­flam­ma­tion in my body, so this recipe is a way for me to still en­joy muffins while work­ing around those sen­si­tiv­i­ties. These treats make a great snack any­time, but I love them best in the morn­ing with a cup of tea!

2 cups al­mond flour (185 grams) ¾ cups co­conut flour (90 grams) 1 tsp bak­ing soda (3 grams) ½ tsp sea salt ⅔ cup raw honey, warmed

(I like Honey in the Raw.) ⅔ cup co­conut oil, melted 4 large eggs ½ cup plus 3 tbsp un­sweet­ened full-fat co­conut milk 1 le­mon, zest 1 tbsp poppy seeds 2 tsp pure le­mon ex­tract

Heat oven to 350°.

Sift al­mond flour, co­conut flour, bak­ing soda, and sea salt into a mix­ing bowl. Whisk to com­bine. In a blender or large food pro­ces­sor, blend honey and oil for 2 min­utes.

Add eggs one at a time, puls­ing af­ter each ad­di­tion. Add co­conut milk, le­mon zest, poppy seeds, and le­mon ex­tract. Process un­til well com­bined, 30 sec­onds. Make a well in the cen­ter of the dry in­gre­di­ents. Pour wet in­gre­di­ents into the well and stir with a wooden spoon or spat­ula, start­ing from the well and mov­ing out­ward, un­til smooth and thor­oughly com­bined. Place muf­fin lin­ers in a 12-cup muf­fin pan. Split bat­ter among lin­ers, fill­ing each about ¾ full. Bake un­til browned on top and slightly firm, 20–25 min­utes. Let cool and re­move lin­ers from pan.

NU­TRI­TIONAL INFO 346 calo­ries per serv­ing, 27 g fat (15 g sat­u­rated), 25 g carbs, 5 g fiber,

7 g pro­tein, 223 mg sodium

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