Lemon and Poppy Seed Muffins

Ingredients 

• 280g Gluten Free Plain Flour (2 cups) 
• 99g Raw Earth (1/2 cup) 
• 1 large Lemon, juice, and zest  
• 2 tsp Baking Powder 
• ¼ tsp Bicarbonate of Soda 

• ¼ tsp Salt 
• 3 tbsp Poppy Seeds 
• 90ml Vegetable Oil 
• 60ml Milk (1/4 cup) 
• 2 Eggs 

• 120g Greek Yoghurt 

Method 

1. Preheat oven to 180C and line a 9 hole muffin tin with paper liners. 
2. In a large bowl combine the flour, Raw Earth, baking powder, bicarb soda, lemon zest, salt, and poppy seeds. 
3. In a separate bowl combine the vegetable oil, milk, lemon juice, eggs, and yoghurt. Whisk together until well combined. 
4. Add the wet ingredients to the dry and stir together until just combined. Do not overmix. 
5. Spoon the mixture into the paper liners and bake for 25-30 minutes or until a skewer is inserted comes out clean. 
6. Once cooked allow to cool for 5 minutes in the tin before transferring to a wire rack to cool completely.  

Nutritional Information Tips/tricks 

• Nutritional information is per muffin 
• Exchange lemon for orange for a sweeter muffin