Special Diet

Lemon and Poppyseed Muffins

cook 30 mins
Tags: Gluten free
  • 2 tablespoons clear honey
  • 2 tablespoons poppy seeds
  • juice of 2 lemons, plus the grated rind of 1 lemon
  • 110 g (3½ oz) unsalted butter, melted
  • 110 g (3½ oz) caster sugar
  • 2 eggs
  • 175 g (6 oz) natural yogurt
  • 350 g (11½ oz) self-raising gluten-free flour
  • 1 teaspoon gluten-free baking powder
  • ½ teaspoon bicarbonate of soda
  • Line a 12-hole muffin tin with paper cases.
  • Place the honey in a small saucepan over a medium heat and add the poppy seeds, the lemon rind and one-half of the lemon juice. Heat until the honey is melted, then take off the heat and pour into a bowl. Stir in the remaining lemon juice and leave to cool for 1–2 minutes.
  • Whisk in the melted butter, sugar, eggs and yogurt.
  • Sift the flour, baking powder and bicarbonate of soda into a large bowl and pour in the yogurt mixture. Gently mix together until just combined – do not over mix.
  • Divide between the paper muffin cases and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 15–18 minutes, until golden. Cool on a wire rack.
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