Today’s recipe is Lemon Poppy Seed Muffins.
What is poppy seeds?
Poppy seeds have a unique nutty aromatic flavor that although derived from the same plant that also yields dangerous opium compounds, however are worry-free, in terms of consumption. Ancient Egyptians and Arabs appreciated these seeds long ago. Nowadays most poppy seeds come from Turkey, France, and Eastern Europe. Thankfully, poppy seeds have stayed around. They are known for their flavor complexities. They contain antioxidant properties and some important nutrients as well.
Poppy seeds are rich in oleic and linoleic acids; their husks are a good source of fiber, and they are an excellent source of B-complex vitamins, including thiamin and folic acid. They also contain a good amount of iron, copper, calcium, potassium, manganese, zinc and magnesium.
However, we can’t ignore that these tiny seeds come from the same plant that yields a dangerous drug. Are any of those chemicals perhaps also found in the seeds? As a matter of fact, poppy seeds do contain a very small level of opium alkaloids, such as morphine, thebaine, codeine and papaverine. No need to panic though – these tiny levels of opium alkaloids are one of the reasons poppy seeds are perfect to consume when trying to manage stress and anxiety. In the amounts found in the seeds, these opium alkaloids, when consumed, soothe nervous irritability, acting as painkillers.
Although lemon poppy seed muffins are nothing new to the bakery scene, I had never ventured out to make my own at home. There are a few things I found to be very important regarding this task. First if you are looking for a fresh, strong lemon flavor, it is imperative that you use fresh lemon juice and lemon zest as opposed to bottled lemon juice. There is no real replacement for lemon zest. Also, the poppy seeds should be the very last ingredient added to the mixture. To keep them lower in overall calories and added sugar, I used a stevia sugar baking mix. You may also use coconut sugar, regular sugar, or for an even lower calorie and lower carbohydrate version, just skip the sugar all together. No adjustments are necessary for the rest of the recipe! It works just as it is. Once Again Cashew Butter added all the moisture and texture required for a perfect muffin without adding extra sugar or trans fats. The only flavor that comes through in this muffin is the bright, sparkling lemon — cashew butter is added only to increase the protein content and to boost good fats.
This muffin is perfect with a cup of calming chamomile tea at the end of a busy week! The powers of poppy seeds, combined with cashew butter’s natural levels of magnesium, coupled with its calming properties makes it a nice way to relax and enjoy a healthy snack!
Try our Sea Salt Caramel truffles too!
Lemon Poppy Seed Muffins
Carolina Jantac, MS, RD, LD
- 2 cups of oat flour If you grind your own, make sure that it is finely ground.
- ½ cup of coconut sugar or a stevia baking mix equivalent
- 1 tablespoon of baking powder
- ¼ cup of poppy seeds
- ¾ cup of milk of your choice
- 2 tablespoons of lemon juice
- 2-3 tablespoons of lemon zest
- 1 whole egg
- 1 teaspoon of vanilla extract
6 tablespoons of Once Again Creamy Cashew Butter
- Preheat oven to 350 degrees Fahrenheit. Start by combining cashew butter, sugar, and egg, mixing until soft.
- Add lemon juice, vanilla and milk. In separate bowl, mix oat flour, poppy seeds and baking powder, and then combine the dry mixture with wet ingredients.
- Finally add in the lemon zest. Mix well and pour into either a loaf pan or muffin pan.
- Bake until a toothpick can be inserted and removed clean,about 25 minutes for large muffin pan. Store in an airtight container for up to five days.