Meyer Lemon Poppyseed Muffins AND Recipe Rant
First the rant, then the link and ingredients. I get most of the recipes I share via email (various blogs and groups). I typically set them aside until I have the time to post them here. Most do not include a link to the recipe (which can be frustrating but I usually find the recipe pretty quickly). I’m a stickler for giving credit where credit is due. I feel if some not only spent the time but the money on developing a recipe they enjoy enough to share, they should be given proper credit. So, the first recipe I wanted to share was a Lemon Poppy Muffin. I had no idea there would be SO many variations! So, I clicked on Images, thinking it would be easier to find that way. Well, I found the image … to the WRONG RECIPE! In other words, whoever posted this low carb recipe STOLE the photo from another website. How pathetic is that? If you don’t have a camera, do not post a picture stolen from another site, especially when the picture is of a non-low-carb version of your recipe. Just don’t post a picture at all! OR, if you have a horrible camera, do like I do and post awful pictures! The people will get the idea.
REMINDER for those who may be new here: When I share others’ recipes, I include the title, link, and ingredients only (and occasionally their picture of the food, linked to their website). You must go to the creator’s website to read the details.
Having said that, I went on the prowl for a properly credited recipe that was similar to my emailed version. I found one even better!
Meyer Lemon Poppyseed Muffins
2 cups almond flour
3 tbsp poppy seeds
1/2 tsp baking soda
1/8 tsp salt
3 tbsp coconut oil (or butter)
1/3 cup honey (vegans use agave or other liquid sweetener) (sugar substitute of your choice)
1/2 vanilla bean scraped (or tsp vanilla extract)
juice and zest of 1 meyer lemon
juice and zest of 1 regular lemon
1 egg, lightly beaten (vegans omit)
1 meyer lemon, sliced thinly and then cut into half-moons for topping (optional)