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.