Gluten-Free Lemon and Poppy seed Muffin Mix for home baking.
Suitable for Vegans.
A 450g mix will bake 8 large Muffins or 12 regular Muffins.
Free from the 14 major allergens. Please check the ingredients carefully.
Store in a cool dry place away from direct sunlight.
GLUTEN FREE FLOUR MIX
(rice, potato, tapioca, maize, buckwheat, mono-calcium phosphate, sodium bicarbonate, xanthan gum), granulated sugar, poppy seeds
You will need:
• 150ml vegetable oil
• 250ml milk
• 1 medium egg
• 8/12 cases
• 1 lemon
Vegan/Dairy Free option
• Use a substitute milk.
• Replace the egg with 2 teaspoons of apple cider vinegar.
HEAT – Preheat the oven to 1700C & place paper cases into the muffin tin.
Mix – Grate and juice the lemon and add to the dry mix. Beat oil, eggs & milk together and stir in the dry mix until just combined. Do not over mix! Divide the mixture carefully into the cases.
BAKE – Bake in the middle of the oven for approx 15-20 mins. Cool on a wire rack.
To make super lemony muffins mix the juice of a lemon with 2 tablespoons of caster sugar & drizzle on top while still warm