A year in my kitchen

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





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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October 14, 2019

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