England has been hot hot hot the last couple of weeks and that means one flavour for me - lemon. Lemon meringue, lemon cheesecake, lemonade...you get the picture. Yesterday I decided to whip up a batch of lemon and poppyseed muffins for a naughty breakfast treat. The yoghurt in this recipe gives the end result a moistness that is very hard to create in gluten free goodies. They're damn yummy.
(Gluten Free Lemon & Poppyseed Muffin)
250g Dove's Farm Gluten Free Plain Flour
350g Greek Yoghurt
150g Caster Sugar
120g Unsalted Butter
Juice & Zest of 2 Lemons
2 Large Eggs
3 Tbsp Poppy Seeds
2 1/2 Tsp Gluten Free Baking Powder
1 1/2 Tsp Vanilla Extract
1/2 Tsp Baking Soda
Pinch of Salt
1 Tsp Xanthan Gum
75g Icing Sugar
Juice of 1/2 Lemon approx.
Give it a go:
Beat together the butter and sugar until light and fluffy. When the mixture has turned significantly lighter, beat the eggs into the mix one at a time.
Whisk in the yoghurt, vanilla and the zest and juice of your lemons (TIP: zest your lemons and then roll them forcefully before you cut them in order to yield the most juice.)
In a separate bowl sift and mix together all the dry ingredients (flour, poppy seeds, baking power, baking soda, xanthan gum, salt).
Create a well in the dry ingredients and slowly add in the wet mixture - mix until fully combined but still quite lumpy. DON'T OVER-MIX!!
Divide the mixture into 12 muffin cases (filling approx. 2/3 full) and bake in the oven for 17-20 mins - remove and allow to cool for 5 minutes.
During those 5 minutes, mix together your icing sugar and lemon juice for your glaze - I suggest you squeeze the juice into a bowl and then sift the icing sugar into the juice a little at a time to avoid an icing sugar snowstorm.
Poke holes in the tops of the muffins and drizzle the glaze on top so all the sugary goodness soaks in.
Eat one whilst it's still warm - YUM.