Lemon Poppyseed Chickpea Flour Muffins

🧂 Ingredients

• 2¾ cup chickpea flour
• 1 cup sugar
• 2 tbsp poppyseeds
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ cup lowfat vanilla yogurt

  traditional style
• 2 medium lemons

  zested
• 3 tbsp fresh lemon juice
• 2 large eggs
• 8 tbsp unsalted butter

  melted
• coarse sugar to coat

  optional

Instructions

• 1 Preheat oven to 375°F. Prepare a 16-cup muffin pan by adding paper or silicone
  liners.
• 2 In a large bowl, thoroughly whisk together the dry ingredients (chickpea flour,
  sugar, poppyseeds, baking powder, baking soda, salt).
• 3 In a medium bowl, whisk together the vanilla yogurt, lemon juice, lemon zest,
  and eggs. Once the mixture is smooth, mix in the melted butter.
• 4 Pour the wet ingredients into the dry ingredients and gently mix with a spatula
  or wooden spoon until just incorporated. (See photos above – don't over-mix!)
• 5 Scoop mixture into the prepared muffin pan. (I use a cookie scoop for this). The
  cups should be just full, not overflowing. Bake for 20-25 minutes or until the
  muffin tops are golden brown and a toothpick inserted into the center of the
  muffin comes out clean.
• 6 Top with coarse sugar crystals (if desired) and cool for at least 10 minutes on
  a cooling rack before serving. (Leftovers can be stored in the refrigerator for
  4 days and are divine when reheated in the microwave for 30 seconds!)

Nutrition Info