These muffins are delicious and err on the right side of healthy without comprising taste, texture or prettiness.
These super cute lemon poppy seed muffins topped with a bright red cranberry look almost too sweet to eat. The lack of refined cane sugar does not detract from the superb taste of these muffins – they are moist, moreish and infinitely less guilt-filled than their sugar-filled counterparts. Now that is muffin music to my ears.
Recipe By Aine Carlin
1/2 cup plain flour
1/4 cup spelt flour, sub wholewheat or brown rice flour
1/4 tsp baking soda
3/4 tbsp baking powder
1 tbsp malt syrup or brown rice syrup
1 tbsp sweet freedom, maple syrup, agave or other vegan sweetener
zest 2 lemons
juice 1 1/2 lemons
1 tbsp poppy seeds
1/4 cup unsweetened apple sauce
1/4 cup lemon oil, (or olive oil)
1. Pre-heat the oven the 175 degrees celsius/350 fahrenheit.
2. Combine all the dry ingredients in a large bowl and thoroughly combine with a spatula. Stir in the lemon zest.
3. Whisk together the apple sauce, lemon juice, sweeteners and oil in a separate bowl. The sweetener can be quite sticky so persevere until it dissolves.
4. Pour the wet ingredients into the dry and gently fold in using a spatula. Be careful not to over mix.
5. Divide the mixture between six silicon muffin cases and bake for 20-25mins. Check at 20 by inserting a toothpick into the centre - or thereabouts, as the cranberry might be in the way. If it comes out clean they are done. If not leave them in for a further five or so minutes.