Blueberry, Lemon and Poppy Seed Muffins (butter / oil free!)
Ingredients
- 80 g Fruit sugar or caster sugar
- 1 Large egg
- 125 g Courgette, grated
- 75 g Blueberries
- 1 Large lemon, juice and zest
- 50 ml Semi-skimmed or skimmed milk
- 90 g Ground almonds
- 80 g Brown rice flour
- 30 g Poppy seeds
- ¼ tsp Bicarbonate of soda
- 1 tsp Baking powder
Accompaniment
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Description
Great for breakfast or for a healthy snack anytime.
Method
-
1
Preheat oven to 180 degrees C. Line a muffin tin with 9 paper or silicone cases.
Add 1 tsp lemon juice to the milk.
Whisk together the egg and sugar for 3 - 4 minutes, using an electric whisk.
When this has thickened and turned pale, add the lemon juice and zest, grated courgette and blueberries and the milk and lemon juice. Then gently fold in the ground almonds, rice flour, poppy seeds, bicarbonate of soda and baking powder. Don't over-mix.
Spoon into the 9 muffin cases. It is fine to fill to the top as they only rise a little.
Bake for 25 minutes, taking out when just firm to touch. Leave to cool completely.
Chef's Tips
These can be kept in an airtight tin, but are best eaten within 2 days. They also freeze well - take them out before going to bed for a tasty, healthy breakfast the following morning.
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