LEMON & POPPYSEED MUFFINS

These muffins were a total accident one day when I was actually attempting to formulate something else. However, after playing with the batter a bit, having a bit of a taste, I knew it HAD TO BE a moist lemony muffin! 🍋 My recipe below makes 6 fat muffins.

INGREDIENTS

¼ cup + 1 tablespoon avocado oil
¾ cups plant-based milk
2 tablespoons freshly zested lemon rind
120 ml freshly squeezed lemon juice
¾ cups pure maple syrup
1 teaspoon pure vanilla extract
a good pinch pink salt
3 tablespoons poppy seeds
1 ¼ cups all-purpose gluten-free flour
1 ¼ cups blanched almond flour
1 teaspoon cream of tartar
¾ teaspoons baking soda

METHOD
1. Line a muffin tray with wrappers and preheat oven to 180 degrees C.
2. Whisk avo oil, plant-based m!lk, lemon rind, lemon juice, maple syrup, vanilla extract, pink salt, and poppy seeds.
3. To this mixture, sift in the almond flour, and gluten-free flour. The whisk in the in the cream of tartar and baking soda.
4. Evenly distribute the batter into the muffin tray.
5. Bake for 18 minutes, then leave the muffins to cool for 5 minutes before serving — YUM.