My mum used to make a lemon and poppy seed cake for our birthdays every year, it was one of my favourite things she made. Sadly the recipe was misplaced so I wanted to try and recreate a mini version. These little lemon and poppy seed muffins aren’t exactly the same, but they sure do bring back fond memories and are a lovely little treat (if I do say so myself :P).
We’d love to see your recreations so please feel free to tag us on Instagram, @pureharvest #pureharvest
Preheat the oven to 180 degrees Celsius. Grease a muffin tray with coconut oil.
Combine the dry ingredients together in a bowl (flour, poppy seeds, baking powder, baking soda, salt).
Combine all the wet ingredients in a bowl (rice malt syrup, coconut sugar, quench milk, coconut oil, coconut yoghurt, lemon juice and vanilla).
Add the wet ingredients to the dry ingredients and mix to combine (don’t over mix)
Pour the batter into the muffin cases.
Bake in the oven for 25-30 minutes (check after 20 to ensure they aren't burning on top). Or until a skewer inserted into the middle comes out clean.
While the muffins are baking, make the lemon drizzle for the top. In a small saucepan over medium heat melt the lemon juice and rice malt syrup together, just until the syrup is melted. Remove from heat and leave on the side until the muffins are baked.
Once the muffins are cooked, place onto a cooling rack.
While the muffins are still warm make small pricks with a fork or skewer. Pour 1-2 tbsp of the lemon drizzle over each muffin. Make sure you do this slowly to try and limit the amount spilt (there will undoubtedly be a little that spills over the side).
Consume straight away, or store in an airtight container in the fridge.
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