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GLUTEN-FREE LEMON POPPY MUFFINS - RECIPES

RECIPES

Gluten-Free recipes

GLUTEN-FREE LEMON POPPY MUFFINS

GLUTEN-FREE LEMON POPPY MUFFINS

Ingredients

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".

  • 2 large organic eggs
  • 1/2 cup (125ml) organic olive oil
  • 2 tablespoons (30ml) of organic poppy seeds)
  • 1 tablespoon +1 ½ teaspoon (22ml) of organic lemon zest
  • 2 teaspoons (10ml) of organic vanilla extract
  • Juice from 2 organic lemons
  • 1 cup (250ml) organic soy beverage




 

Preparation

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.

Alternative ingredients:

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!

Caroline Roy
Cuisine l’Angélique (Gluten and Casein-free products)

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