Gluten free Lemon and poppy seed protein muffins
Quick and easy to make everyone will love my gluten free lemon and poppy seed protein muffins!
If you have ever read my blog before, you will know I LOVE cake. There has recently been a trend in people distancing themselves from sugar and sweet things. I can see the reasons behind this, I know sugar is not a health food but in small measures it’s fine and a sugar free or cake free world just isn’t for me. Eating healthily is still very important to me which is why I love these protein muffins.
However, when I got my diagnosis of Coeliac disease I had to look carefully at my diet, obviously gluten was gone but I also wanted to rebuild myself from the inside out. So gone were most processed foods and in was a lot more cooking from scratch. I already cooked a lot of things from scratch but could there be anything thing else I could do? Adding supplements is one way I have found to boost my baking. It makes no difference to the final bake but all the difference to my nutrition.
Ingredients
- 150 g Gluten free plain flour
- 175 g Margarine
- 175 g Caster sugar
- 3Â Eggs
- 15 g vegan protein powder (I used pea protein powder)
- 1 1/2 tsps. Baking powder
- 2 Lemons zested
- 1 tbsp. Poppy seeds
Instructions
- Preheat the oven to 180c Gas mark 4.
- Weigh all the ingredients into the food processor bowl.
- Mix until fully incorporated.
- Line a muffin tin with 12 paper cases.
- Fill the paper cases, wipe off any drips from the tin.
- Bake in the oven for 20 minutes.
- Remove from the tin and allow to cool on a wire rack.
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