Gizzi's Lemon, Blueberry and Poppy Seed Muffins
Preparation time 15 minutes
Cooking time 30 minutes
Based on this revised recipe - Lemon, Blueberry and Poppy Seed Muffin has 196kclas and 9.7grams of fat per portion
- 160g rice flour
- 180g finely ground almonds
- 2 teaspoons baking powder
- ½ teaspoons bicarbonate of soda
- 60g poppy seeds
- 3 medium free-range eggs
- 160g fruit sugar
- 250g courgettes, peeled and finely grated
- zest of 3 and juice of 2 large lemons
- 100ml buttermilk
- 150g blueberries
Preheat oven to 200C. Line a 12-muffin tray with muffin cases. Combine the dry ingredients in a medium bowl (flour, almonds, baking powder, baking soda, salt, poppy seeds) and set aside.
Beat the eggs and sugar with a handheld or standing mixer for 3 minutes until pale and creamy. Add the lemon zest, juice, courgette, oil and buttermilk and combine.
Working quickly with a spatula, fold in the dry ingredients until they are mixed in. The key is to not overwork the mixture.
Spoon even amounts of batter into each muffin case, filling each liner to the top. Pop in the oven and bake for 30 minutes. Remove from the oven and leave to cool completely before serving.
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