Low Carb Lemon Poppy Seed Muffins (with macadamia nut oil)

Originally posted in 2010... I'm updating to say that there are a lot of really great better options for low carb baking now than there was 10 years ago.  You can find another Lemon Poppy Seed Muffin from 2018 here or do a search for my Lemon Poppy Seed Cake from June 2019 which makes amazing muffins as well.

Although I'm always on the look out for low carb recipes to add to my LC Binders, I haven't tried all of them. This is one of those. In the past 8 years I've never bought Carbquick Bake Mix and I've never even seen macadamia nut oil. If you have both of these on hand and want to try this recipe... well then, this one is for you!

Lemon Poppy Seed Muffins

1 whole egg
1 cup Carbquik Bake Mix
2 tablespoons Splenda
1 teaspoon grated lemon peel
1/4 cup lemon juice
1/8 cup water
1 tablespoon macadamia nut oil
1 tablespoon poppy seeds
1 teaspoon baking powder

Heat oven to 400°F. Place paper baking cup in each of 6 regular-size muffin cups, or grease bottoms only of muffin cups. Beat egg slightly in medium bow, stir in remaining ingredients just until moistened. Divide batter evenly among cups.

Bake 15 to 20 minutes or until tops are golden brown.

253 Calories; 21g Fat; 8g Protein; 11g Carbohydrate; 4.5g Dietary Fiber; 6.5g Net Carbs Print Friendly and PDF