Gluten free lemon poppyseed muffins

This recipe makes 12 regular sized muffins, or 6 giant ones.

DRY INGREDIENTS

  • 1 and 2/3 cups whole oats
  • heaped 1/2 cup corn starch
  • 1 teaspoon xanthan gum
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup white sugar
  • 1/4 cup poppy seeds
  • WET INGREDIENTS

  • 2 eggs
  • 1 cup lemon flavoured yoghurt
  • 1/4 cup fruit oil (avocado or regular olive oil)
  • 1 tablespoon grated lemon zest
  • DRIZZLE

  • 1/3 cup lemon juice
  • 3 tablespoons white sugar
  • Heat oven to 400f. Add drizzle ingredients together and stir occasionally until completely combined. Spray bottoms of the muffin pan with non stick spray.

    Add the first 6 dry ingredients to your food processor. Grind into flour. Sift. Add any chunky bits back to the food processor and grind. Repeat until no more chunkies. Place in a mixing bowl and stir in sugar and poppy seeds.

    Blend wet ingredients. If you don’t have any lemon yoghurt, use soured cream and add 1 tablespoon lemon juice. Stir wet ingredients into dry ingredients until combined.

    Bake in oven for 20 to 25 minutes until a toothpick inserted in the middle of a muffin comes out clean. Let muffins sit in the muffin pans for 10 minutes. As you pull the muffins out, dip the tops into the drizzle. If you have enough drizzle left after dipping the tops, dip the bottoms into the drizzle as well for a double dip.

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