Eggless Lemon poppy seed muffins

Wow these babies rose so much within the first two minutes of being in the oven!! These are deliciously light and zesty- perfect summery treat.

LEMON POPPY SEED MUFFINS

• 2 tsps poppy seeds
• 130 g mixed flour ( self raising and wholewheat flour)
• 1 tsp baking powder
• Half a tsp of baking soda
• Pinch of salt
• 80 ml milk, I used non- fat
• 35 g olive oil
• 3 tbsps honey
• Zest and juice of 1 small lemon 

1. Preheat the oven to 175 degrees Celsius.
2. Mix the flour, b.soda, b.powder and salt together.
3. In another bowl, mix together the lemon juice, honey, zest, seeds, milk and olive oil until well combined.
4. Slowly pour the wet mix into the flour whilst stirring until you obtain a thick consistent batter.
5. Place spoonfuls of the batter into muffin cases and bake for 10-15 minutes for mini muffins or about 20 minutes for normal sized ones.

 

Whenever there's a tiny bit of batter left or whenever making up a recipe from scratch, I always microwave a tiny amount for about 40 seconds just to test whether the consistency and taste is right!

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