Lemon poppy seed muffin recipe

This gorgeous lemon poppy seed muffin recipe is so quick and easy to make – even the most kitchen-shy can whip these up without a problem. The light, zesty cakes make a brilliant picnic treat or simple sweet summery snack, and they’re completely sugar- and gluten-free too. Tuck right in!

Ingredients (makes 8)

150g ground almonds

30g rice flour

3 eggs

Juice and rind of 1 lemon

50ml manuka honey

Generous sprinkling poppy seeds

1tsp baking powder

Method

Preheat the oven to 180°C. Add all the ingredients (aside from the poppy seeds) to your food processor and blitz.

Stir in the poppy seeds, then pour into a silicone muffin tray. Bake for 30 mins.

Use a skewer to check your cakes are baked through – if it comes out clean, they’re done.

Allow to cool, then eat!