Delicious Lemon-Poppy Muffins (Gluten and casein-free).
In order to execute this recipe, you will require a box of gluten and casein-free, organic golden cake mix by "Cuisine l’Angélique".
Firstly, pour the lemon juice in a measuring cup and add sufficient soy beverage to obtain 1 ¼ cup (312ml) of liquid.
Preheat the oven to 350 degrees F (180 Celsius).
Place all other ingredients in a large bowl.
Use a blender to mix ingredients at medium speed for no longer than 30 second to a minute.
Pour the preparation in muffin moulds. (app. 15 medium-sized muffins).
Bake for 20 to 25 minutes or until toothpick inserted in the muffin comes out clean.
Let cool before removing from moulds.
You can substitute the lemon for orange zest, and poppy seeds for cranberries.
You can add blueberries, dates and/or nuts to the golden cake mix base recipe (see on back of the box).
You can eliminate one egg from the recipe and replace it with a very ripe mashed banana, a little nutmeg, nuts or chocolate chips for delicious banana muffins.
If you prefer baking without eggs, you can replace it with a very ripe mashed banana.
Let your imagination run free!
Cuisine l’Angélique (Gluten and Casein-free products)