Poppy Lemond Muffins (Gluten-Free. Makes 12) ©


  • 12.3oz-350g Gluten-Free Self-Raising Flour (sifted)
  • 1 teaspoon Gluten-Free Baking Powder
  • 1 teaspoon Ground Cinnamon
  • 4 Free-Range Eggs (3 separated and 1 whole egg)
  • 7oz-200g Baking Margarine
  • 7oz-200g Caster Sugar
  • 2 tablespoons Golden Syrup
  • 2 tablespoons Poppy Seeds
  • Juice of 3 Lemons
  • Zest of 3 Lemons
  • 3.5oz-100g Ground Almonds
  • Dust with Icing Sugar


  1. Pre-heat oven 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 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
  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. Continue by adding the cinnamon, flour, baking powder, ground almonds and the remaining whole egg to the margarine mix and combine
  6. Finally, add a large spoonful of the egg white mix to the main cake mix 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 25 minutes (or until you can insert a skewer into the centre 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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