Monday, 21 January 2013

Lemon Poppy Seed Muffins

Gluten Free Lemon Poppy Seed Muffins
Just a quick recipe to spice up your Monday! These muffins go great with afternoon tea.

They also make fabulous mini loaves. (may need to increase cooking time slightly)

makes 12 muffins

1/3 cup Margarine Melted (or butter)
3/4 cup Sugar
2 Eggs
1/2 cup Milk
1 Tbsp Lemon Juice
1 1/2 cups Light Flour Blend (recipe here)
1 Tbsp Baking Powder
1/2 tsp Salt
Zest of one orange or lemon
2 Tbsp Poppy seeds

2 Tbsp Lemon Juice
3 Tbsp Sugar


In a large bowl, combine sugar, flour, baking powder and salt .
Make a well in dry mixture and beat eggs with milk, lemon juice and melted margarine (or mix wet ingredients in a separate bowl, then combine with dry ingredients)
Mix in poppy seeds and orange/lemon zest until just combined.
Pour batter into 12 paper lined muffin tins.
Bake at 350 for 17-20 minutes (until centre hold its shape when poked)

Make glaze by mixing lemon juice and sugar.
Spoon glaze over warm muffins.
Let cool completely, then freeze whatever is not eaten within the day.
Microwave from frozen to eat.

Poppy Seeds and Orange Zest

bake at 350 for 17-20 mins
Glaze while still warm
Let cool and freeze

1 comment:

  1. We just made these but used agave for the sugar and they turned out great. can't wait to try one of your pancake receipes