Inspired by grain free cake and muffin recipes I decided to have a go at making some lemon and poppy seed muffins. Here are the results
Bouncy light texture with a medium sweet lemony taste, well worth giving them a try, We love them!
Lemon and Poppy seed Muffins-
1/2 cup coconut flour
1/4 tsp bicarbonate of soda
1/4 tsp salt
4 large beaten eggs
1/2 tsp poppy seeds
1/4 cup of non dairy milk I used Koko dairy free but almond milk would work well too
1/2 cup raw honey
zest of 2 lemons
Topping –
2 tbsp lemon juice
1 tsp raw honey
2 tsp coconut oil ( I used Lucy bee raw organic coconut oil )
Method-
Pre heat oven 175oC
Mix dry ingredients together
Mix wet ingredients together
pour the wet ingredients into the dry and mix well together
remove all lumps
spoon into muffin cases ( I used some new muffin cases with foil insides, they were fab! no sticking )
mix the topping together and spoon on to the top of the muffins
any remaining juice can be used when the muffins come out of the oven for extra lemony taste.
pop in a pre heated oven for 20-25 mins ( mine took about 23mins )
cool on wire cooling rack and drizzle with remaining juice
Enjoy warm or cold
Happy Baking!
