Scrumptious Lemon & Poppy Seed Muffins

Made with coconut sugar and just as delicious for it, mini muffins make the perfect snack and indeed kids breakfast:.

You will need:

The zest and juice of 2 lemons

200g of coconut sugar

330g wholemeal self raising flour –

2 tbsp poppy seeds

250ml of milk – cow’s, coconut or almond

60g melted butter

2 large organic aggs, beaten

Method:

Set the oven to 200 degrees.

Beat the eggs into the milk. Sift the flour into the sugar, add 3 teaspoons of lemon zest and about 75ml of the juice. Combine all the ingredients VERY LIGHTLY – do not over work the mixture.

Butter a tray of muffin moulds and carefully spoon the mixture in til level with the edge.

Cook for 20 mins at 200 degrees or until they have risen and a cocktail stick comes out clean. Leave to cool!

** Nutrition notes: Avoiding sugar here is the key. Try using coconut flour if gluten free required. The seeds lower the GL, as do the eggs and butter.

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