Lemon Poppyseed Muffins with Raspberry Jam and Cream Cheese

5 from 1 vote

Lemon Poppyseed Muffins with Raspberry Jam and Cream Cheese

This is a good and tasty meal option that can be thrown together last minute. It also serves as a nice on-the-go snack. Make plain lemon and poppyseed muffins of add a swirl of cream cheese and raspberry jam.

Course Breakfast

Cuisine American

Keyword cream cheese, dairy-free, easy, fast, lemon, muffin, nightshade-free, nut-free, poppyseed, raspberry, snack, travel, vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 319kcal

Author Jenny Ross

Ingredients

Lemon Poppyseed Muffins

6 tablespoons butter flavored coconut oil melted, or butter if not dairy-free
6 eggs
6-9 tablespoons granulated monk fruit if you like sweeter, add 9
3 teaspoons vanilla
1/8 teaspoon salt
6 tablespoons coconut flour
2 teaspoons baking powder
3 teaspoons lemon extract
3 tablespoons poppyseeds

Raspberry Jam

1 cup frozen raspberries
1/4 teaspoon glucomann powder
pinch of salt
generous pinch of monk fruit or liquid sweetener to taste
splash of vanilla extract
lemon juice to taste optional

4 ounces cream cheese softened, or Kite Hill cream cheese for dairy-free

Get Recipe Ingredients

Instructions

Prepare the jam, if you will be adding it. Combine berries and glucomann in a glass bowl and stir to distribute evenly.
Cover the bowl with a plate and microwave for 3 minutes. After the 3 minutes, stir and microwave in 30 second bursts, stirring after each one until desired consistency is reached.
Stir in lemon and vanilla and set aside.
Preheat oven to 350ºF. Grease a 12 cup muffin tin with coconut oil.
Melt oil then stir in monk fruit and egg with a fork until well mixed. Add salt, vanilla, coconut flour, and baking powder and stir well to combine, letting the mixture sit for a minute or two to hydrate.
Pour batter into each of the 12 cups, half way full. Divide the jam and cream cheese evenly between the batter, using a spoon to press them into the tips of the muffins. Bake at 350ºF for 15-20 minutes, until a toothpick comes out clean.

Notes

Nutrition is for 2 muffins.

To make a single muffin:

Ingredients:

1 tablespoon butter flavored coconut oil, melted, or butter if not dairy-free
1 egg
1 1/2 tablespoons granulated monk fruit
1/2 teaspoon vanilla
1 pinch salt
1 tablespoon coconut flour
1/3 teaspoon baking powder
1/2 teaspoon lemon extract
1/2 tablespoon poppyseeds

Instructions:

Melt oil then stir in monk fruit and egg with a fork until well mixed. Add salt, vanilla, coconut flour, and baking powder and stir well to combine, letting the mixture sit for a minute or two to hydrate. Add to a well greased microwave safe dish and microwave for 1-2 minutes on high, until set.

Nutrition