Lemon poppy seed muffins recipe

You can change this muffin to a lemon berry delight simply by omitting the poppy seeds and adding fresh or frozen berries.

Serves 12

• 355 ml lemonade 235 ml water and 120 ml lemonade concentrate
• 200g sugar
• 60 ml vegetable oil
• 1 tsp vanilla extract
• 375g white rice flour
• 1 tbsp baking powder
• ½ tsp salt
• Grated rind of 1 lemon
• 30g poppy seeds, plus more for sprinkling (optional)

For the lemon syrup

• 25g powdered sugar
• 3 tbsp (45ml) lemon juice

How to make lemon poppy seed muffins

1. Preheat oven to 350°F (180°C, or gas mark 4).

2. To make the muffins: In a mixer, combine the first seven ingredients (through to salt) and mix until smooth. Add in the lemon zest and poppy seeds and stir until well incorporated.

3.Spoon into desired baking dishes and sprinkle with additional poppy seeds, if desired. Bake until firm: mini muffins: 10 minutes, regular muffins: 15 minutes

4. To make the lemon syrup: add powdered sugar and lemon juice to a small saucepan. Bring mixture to a boil over low heat and then remove from heat. As soon as the muffins come out of the oven, spoon or brush the lemon syrup over the tops.

Variation: Omitting the poppy seeds turns these into delicious cupcakes - simply top with your choice of frosting and berries. Or add 1 cup of fresh or frozen berries to the batter and bake as directed.

© Leslie Hammond and Lynee Marie Rominger from The Allergy-Free Cookbook for Kids
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