For my fellow SCDers, here is a yummy muffin recipe that I came up with. Stephen thinks they taste the most like "real" baked goods out of all the other almond flour treats I've made. If you can't handle poppyseeds, I'm sure they'd be good without.

Lemon Poppyseed Muffins
makes 12 muffins

3 eggs
1/2 cup honey
1/4 cup melted butter or oil
1/2 tsp baking soda
1/4 tsp salt
1 Tbsp lemon juice
1 Tbsp grated lemon rind
1 Tbsp poppyseeds
3 cups almond flour

Preheat oven to 325.
Line a muffin pan with paper liners.
In a large mixing bowl, use an electric beater to thoroughly combine eggs, honey, butter/oil, baking soda, salt, and lemon juice.
Stir in lemon rind and poppyseeds.
Stir in almond flour, a cup at a time, to make a fairly thick batter.
Spoon batter into muffin cups, using wet fingers to lightly press down any bumps on the tops before baking.
Bake for 25-30 minutes, until golden brown, springy to the touch, and a toothpick comes out clean.

These will keep unrefrigerated for a week, longer if refrigerated.



I am so making these. Eddie loves lemon poppyseed anythings! :-) Hooray!

if you want to make the muffin more tender, substitute 1/2 of the fat amount (2 oz by weight) (oil/butter) with vegtable shortening (crisco). mix all the dry ingredients together (flour, salt, soda) then add the shortening. Cut it in with your finger tips, basically crumble it through the flour until the flour is coated with shortening, should look like very fine clumps. then add wet ingredients and continue as before. shortening causes any baked good to lighten and become more tender.

Thanks for the tip, Chris. Recently I was checking out a website that sells SCD legal baked goods (, and they seem to use shortening in a lot of their products. I know of one SCD-legal shortening. It's made by Spectrum and it's composed of palm oil. Here is a link to it--the shortening is at the bottom of the page:



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