I love Lemon poppy muffins. Back when I worked full-time my morning tea ritual was a trip to the local cafe for a flat-white and Lemon poppy seed muffin. So, I was unbelieveably excited when I stumbled across poppy seeds in a store here.
I also found chia seeds and experimented with them as an egg-replacer. I made this recipe with both chia seeds and apple sauce. Both gave good results.
These are very fast to whip up, so ideal in households with small children.
This recipe was adapted from a high school friends “normal” recipe.
1 cup gluten free flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
Grated lemon rind from 1 lemon
1 cup almond milk (any vege-based milk wlll do)
50g margarine (melted)
1/2 cup apple sauce (1 apple. If using chia seeds: 1 tablespoon chia seeds. Grind and mix with 3 tablespoons water.Soak for 10 minutes)
Juice from 1 lemon
1/8 cup sugar
Pre-heat oven to 200 degrees C.
Mix dry ingedients together. In a separate bowl mix wet ingredients. Slowly add wet ingredients to the flour mix. Fold till flour mix just wet.
Spoon into muffin tray or muffin molds.
Bake for 10-15 minutes.
Meanwhile combine lemon juice and second amount of sugar. Don´t disolve sugar. Spread mixture on top of muffins once baked.
Loved them. But she didn´t like the sugar topping, which I didn´t mind as don´t really like her eating much sugar anyway.