Lemon Muffins With Poppy Seeds are delicious!
200g Melted butter
150g Sugar
4 Eggs
1 tsp Raw vanilla powder
2 tsp Baking powder
2–3 Lemon (zest)
100g Almond flour
1/4 tsp Xanthan gum *
180g Bob’s Red Mill GF 1 to 1 *
80g Greek yoghurt
2 tbsp Blue poppy seed
Icing
150g Powdered sugar
1 Lemon (juice)
Water for rest if needed
Melt butter and stir it together with sugar using a hand mixer.
Stir in one egg at a time, and beat well between each egg.
Heat the oven to 170 C.
Mix flour, baking powder, and vanilla powder, and stir them into the mixture along with the zest of the lemons.
Pour the dough into muffins forms and bake the muffins for about 20 minutes.
Let the cake cool down for 10-15 minutes.
Icing
Mix the icing, spread it over the muffins, and sprinkle with blue poppy seeds. <br><br>Serve the muffins with a nice cup of tea or coffee for friends and family celebrations!
Eat & Enjoy!
* Xanthan gum gives gluten-free baked goods a soft texture and moist crumb that we know from the classic baked goods.
* Bob’s Red Mill 1 to 1 is a flour blend you use where you usually use wheat flour. I recommend the product, and I order from Amazon & Iherb.
