WHOLEMEAL LEMON POPPY SEED MUFFINS
INGREDIENTS:
- 1 cup Pernerka Fine Wholemeal Spelt Flour
- 1/2 cup vegetable oil (or sunflower, rapeseed etc.)
- 2 eggs
- 8g of vanilla sugar or vanilla paste/extract to taste
- 6g baking powder
- 1 pack of blueberries (or different fruit that you have at home or that you like)
- 4 tbsp honey or sugar
- 2 tbsp poppy seeds
- 1 tsp lemon juice
- Zest from half a lemon
- Some lukewarm milk
TIPS AND TRICKS:
INSTRUCTIONS:
1) Tip the poppy seeds into a small bowl and pour over some lukewarm milk (just enough to cover the seeds). Set aside.
2) Preheat the oven to 200C / 180C fan.
3) Crack the eggs into a bowl, then add the honey or the sugar, the vanilla sugar or paste/extract, oil, lemon juice and the lemon zest. Mix well.
4) Next, add the flour, baking powder and the poppy seeds and mix again.
5) If the batter consistency is too dry, add a little more milk and mix well. You should be able to pour/spoon the batter into muffin cases.
6) Divide the batter equally between eight muffin cases, sprinkle some more poppy seeds on top and bake in the preheated oven for 20 minutes.
7) Decorate with your favourite topping/fruit and serve. Enjoy!
This recipe has been prepared by @alishaeasycooking