A quick and easy gluten free lemon poppy seed muffin made with kabocha pumpkin squash and rice flour
Ingredients
½ cup white rice flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt (I used fine sea salt)
3 tbs sweet potato starch or potato starch. You can buy sweet potato powder(starch) at local Asian market or maybe on Amazon
10 gram whey isolate (i use zero carb raw pastured from Z-natural)
½ cup baked kabocha (Japanese pumpkin)squash that is pressed into the ½ cup measure cup. You can also use butternut or acorn squash. Canned pumpkin is an option too if you don’t have any winter squash.
2 egg whites
1 tsp coconut oil
3 tbs lemon Juice
2 tbs water or almond milk
1 tsp vanilla
¼ Stevia, or to taste. Or ½ cup erythritol (I've also used about ½ cup granular Splenda )
1-2 tbsp poppy seeds. Macros are for 1 tbsp
Instructions
Mix dry together in small bowl, except sweetener and poppy seeds
In medium bowl , using hand mixer, blend together wet ingredients and sweetener.
Add dry to wet and mix with spoon until smooth and everything is incorporated
Fold in poppy seeds
Using approximately ¼ cup measure, divide batter into 6 silicon baking cups, or 6 paper lined muffin tins (note that rice flour baked goods will stick to the sides of paper liners and make it hard to peel off); or divide into TWO 3†non stick ramekins (or lightly oiled non stick ceramic ramekins)
It should make 6 muffins. I think the last muffin was short so I took like ½ tsp out of others to even it out
Bake 365 for 30-40 minutes depending on if you’re using small muffin cups or 2 larger ramekins. Smaller muffins check at about 25 minutes. Mine usually take about 35 minutes, but it depends on if my oven is running on the cooler side.
Tops should be brown.
Test a muffin by slicing out a small portion. If the center is still a bit gooey put back in oven for another 5-8 minutes. The toothpick test may not necessarily work with this muffin
Cool muffins for 5 minutes before removing from cups
These are amazing with coconut oil, coconut butter, or even a blueberry compote drizzled on top!