Glazed Lemon-Poppyseed Muffins
Phase 1 and 3
Makes 6 muffins
3/4 cup Fast Metabolism Baking Mix
1/3 cup xylitol
1 teaspoon baking powder
1 tablespoon poppy seeds
3 large egg whites
1/2 tablespoon grated lemon zest
1/2 teaspoon lemon extract
1/4 cup powdered xylitol*
1/2 tablespoon fresh lemon juice
1/8 teaspoon lemon extract
Preheat the oven to 350 degrees F. Line a 6-muffin pan with paper liners.
In a bowl, whisk together the Baking Mix, xylitol, baking powder, and poppy seeds. In a separate bowl, whip the egg whites with an electric mixer until soft peaks form (about 2 to 3 minutes). With a spatula or wooden spoon, gently fold in the lemon zest and lemon extract. Fold in 1/3 of the dry ingredients just until just blended. Repeat with the remaining 2/3 dry ingredients. Spoon into the prepared muffin cups, and bake 18 to 22 minutes, until the muffins are done (test with a toothpick).
Remove the pan from the oven. Remove the muffins from the pan to a wire rack placed over a sheet of parchment or foil, and cool completely.
Whisk together the glaze ingredients (add 1/2 teaspoon water to thin, if needed). Drizzle the glaze over the cooled muffins.
2 muffins are a Phase 1 grain; 1 muffin is a Phase 3 grain. Although poppy seeds are only in Phase 3, such a small amount are used that they are acceptable in this recipe for Phase 1.
*Process 3 to 4 tablespoons xylitol in a blender for 1 minute, then measure and use this like powdered sugar.