Lemon and Poppy Seed Muffins (gluten free)

Sometimes it best to just keep it simple and go with classic combinations. These gluten free lemon and poppy seed muffins are light and moist and perfect for a morning cuppa.

They don’t keep for long so make sure you bake them on a day you can share them.

Muffins v Cupcakes

What’s the difference between a muffin and a cupcake?

Muffins are made using the whisking method and use liquid fats Where as cupcakes are created using the creaming method and use solid fats.

I like the quickness in creating muffins and the light open texture they have.

Muffins can be a lot healthier than cakes, but don’t always take that as a given. Often the large size of a muffin or the fact that they are packed with fruit sugar can make them quite calorific.

Baking with kids?

These are perfect to bake with children. Get them to help with the weighing out and the mixing of the batter. Quick and light mixing is best.

Just make sure that caution is taken when putting them in and taking them out of the oven.

I believe getting children helping in the kitchen as early as possible makes them have a good understanding of healthy choices and gives them skills for life.

Is it vegan?

This recipe is suitable for people following a gluten free diet and vegetarians. The recipe could be adapted for a vegan diet, by substituting the margarine for vegan margarine. The replacing the eggs with either a flax seed egg or apple sauce could work too. I have a great egg replacement guide here.

Finally switch the soured cream and yogurt for coconut yogurt.

Do I need any specialist equipment?

You don’t need any specialist equipment for these muffins. You should have everything in a basic kitchen set up that you would need.

If you don’t have any muffin cases. You could simple grease your muffins tins. I like to use a spray oil for this.

Or alternatively you could cut squares of grease proof paper and push them into each muffin hole to make the wrappers.

Lemon Poppy seed Muffins

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

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5.0 Stars (1 Review)

Ingredients

• 400g gluten free self raising flour
• 1/4 tsp salt
• 100g caster sugar
• 2 tbsp black poppy seeds
• zest of one lemon
• 2 eggs
• 150ml soured cream
• 100ml Greek yogurt
• 60g margarine melted
• 4tbsp sunflower oil

Instructions

1. Preheat oven to 200c gas mark 6.
2. Line a 12 hole muffin tin.
3. Mix all the dry ingredients together in a bowl.
4. In a jug, beat the eggs, soured cream, yogurt, butter and oil.
5. Pour into the dry mix and mix quickly until a lumpy batter is formed.
6. Do not over mix.
7. Place heaped spoonfuls into muffin cases.
8. Bake for 20 minutes
9. Dust with icing sugar to serve.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 297Total Fat: 15gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 46mgSodium: 465mgCarbohydrates: 35gFiber: 1gSugar: 9gProtein: 6g

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Liked my Lemon poppy seed muffins recipe?

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