Poppy Lemond Muffins (gluten free, makes 12)

Ingredients

Ingredients
  • 12.3oz-350g gluten-free self-raising flour (sifted)
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon cinnamon
  • 4 free-range eggs (3 separated and 1 whole egg)
  • ½ teaspoon bicarbonate of soda
  • 7oz-200g baking margarine
  • 7oz-200g caster sugar
  • 2 tablespoons golden syrup
  • 2 tablespoons poppy seeds
  • Juice of 2 lemons
  • Zest of 1 lemon
  • 3.5oz-100g ground almonds
Decoration
  • Dust with icing sugar

Method

  1. Pre-heat oven with an over tray inside to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Grease a 12-hole loose bottom muffin tin (or use paper cases) and set to one side
  2. To start, place the golden syrup, poppy seeds and lemon juice and zest of 1 lemon in a saucepan and heat over a medium heat until it's melted and combined. remove from the heat and pour into a bowl- set to one side " In a separate mixing bowl, cream together the sugar and baking margarine until pale in colour. Add 3 egg yolks and beat again. Set to one side
  3. In a separate mixing bowl, cream together the sugar and baking margarine until pale in colour. Add 3 egg yolks and beat again. Set to one side
  4. Next, using an electric hand-mixer, beat together the 3 egg whites until they form soft peaks. Add the poppy seed syrup and fold in gently using a metal tablespoon (until combined but careful not to knock the air out of the mixture). Set to one side
  5. Follow by adding the cinnamon, flour, bicarbonate of soda, baking powder, ground almonds, juice of remaining lemon and the remaining whole egg to the margarine mix and combine using an electric hand-mixer
  6. Finally, gradually add a large spoonful of the egg white mix to the main batter and fold it in gently using a metal tablespoon. Repeat this process until all the egg white mix has been used. Do not over mix! Make sure it is thoroughly combined but using very gentle folding movements with the spoon to keep it light
  7. Spoon the mixture equally into each of the 12 holes/cases and pop into the oven for 15 minutes (or until you can insert a skewer into the center of one and it comes out clean). Remove from the oven and allow to cool in the tin for 10 minutes before removing and allowing them to cool completely
  8. Dust with icing sugar when they are completely cool and enjoy

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