Comments on: Lemon Zucchini Poppy Seed Muffins

By: by Anna and Liz

by Anna and Liz — Sat, 22 Aug 2020 21:36:50 +0000

In reply to Euri.

Oh my, did I miss that? Let me check! I only see it says “baking soda” in the steps…unless I wrote it somewhere else. But if I did, I will go back in and edit that! But for now, it’s definitely baking soda!
Thanks so much, Euri!
Anna

By: Euri

Euri — Sat, 22 Aug 2020 20:12:16 +0000

Hi! These look delicious! I just had a question about the ingredients. Are we supposed to use baking soda or baking powder? The ingredient list calls for baking soda, but you mention baking powder in the steps. Thanks!

By: by Anna and Liz

by Anna and Liz — Sat, 18 Apr 2020 14:27:57 +0000

In reply to Jeff the Chef. Thanks so much for your kind words Jeff! :)

By: by Anna and Liz

by Anna and Liz — Sat, 18 Apr 2020 14:27:07 +0000

In reply to Sandra Favre-Byles.

Hi Sandra!
I totally understand. I have a friend who is gluten-free and she makes my recipes using almond flour, and she also suggests you can use Bob’s Red Mill All-Purpose Gluten-Free flour. She also uses Baking Stevia in place of sugar,
and she said, 1/3 cup plus 1 tablespoon of baking stevia = 1 cup sugar. Also, if you use pure powdered stevia, the stevia-to-sugar ratio is much lower. Only 1 teaspoon of powdered stevia = 1 cup of sugar. Plus,you can find conversion charts on the internet for sugar to stevia. I hope this helps! 🙂

By: Jeff the Chef

Jeff the Chef — Sat, 18 Apr 2020 14:04:17 +0000

Ooh, that frosting alone looks totally worth it!

By: Sandra Favre-Byles

Sandra Favre-Byles — Sat, 18 Apr 2020 13:17:10 +0000

These look and sound really wonderful, but three months ago, I cut out sugar and have gone gluten-free. Some recipes I can adapt, but I don’t think this one would work. The gluten-free flours work very differently!