How are we all feeling after the long Easter weekend? Sick of chocolate yet? Had to hide the rest of the eggs at the back of the cupboard because you can’t bear to look at them anymore? Or maybe you are still revelling in the sugar high, refusing to admit that it is another 8 months until the next chocolate laden season.
I didn’t expect to get any Easter themed confection, especially after my recent gorging on mini eggs, but I got a few, including more of the aforementioned candy item. Torture! However I am challenging myself to see how long I can make it last. Will any of it still be lurking in the cupboard come the end of the year. Only time will tell. It wouldn’t be the first time I have been finishing up Easter chocolate at Christmas. Or was it the other way round? I can’t remember. Either way I can – and do – make chocolate last a long time. If I am determined enough.
Apart from mini eggs. Apparently. This year they have disappeared pretty quickly. Although I don’t hold the record. Someone I know managed to get through 3 massive bags in 2 weeks. Enough said.
Therefore this week I thought I would post some recipes that are a little lighter on the sugar. A virtuous break, as it were.
First up are these muffins, flavoured with blueberries, lemon zest and poppy seeds.
They are not quite as fluffy as a cake muffin, the flax meal gives them more substance, which means that they are great for breakfast (especially if you cut them in half, dunk them in beaten egg and then fry in a little butter, like French toast and add a generous drizzle of maple syrup. I am all for anything that I can cook French toast style. Or eggy bread as we called it when I was little).
The lemon zest adds such a lovely fresh flavour, which makes a great change when all that chocolate has become too cloying.
I used frozen blueberries because I think they work better in a baked cake like this. It is almost as if they are half ‘popped’ and ready to impart their glorious blue-purple colour onto anything they touch. Including your fingers. Fresh blueberries will work just as well but you may not get the colour payoff. Go with whichever you prefer.
Blueberry, Lemon & Poppy Seed Muffins
- 1/2 cup (76g) rice flour
- 1/4 cup (27g) ground almonds
- 1/4 cup (30g) sorghum flour
- 1/4 cup (26g) flax meal
- 1/4 cup (37g) buckwheat flour
- 1/3 cup (56g) coconut sugar
- 1 tsp gluten-free baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 tsp poppy seeds
- 1 large egg
- 1/4 cup oil
- 30ml unsweetened apple sauce
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
- zest of 1 lemon
- 1 cup frozen blueberries
- Pre-heat the oven to 180 Celsius / 160 fan / 350 Fahrenheit. Line a muffin pan with paper cases.
- In a medium bowl mix together all the dry ingredients. Set aside
- In a small bowl mix together the egg, oil, apple sauce, almond milk, vanilla and lemon zest.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Mix in the frozen blueberries.
- Divide the mixture between the cases, filling each one 3/4 full.
- Bake for 20 – 25 minutes, until golden brown and a cocktail stick inserted into the middle comes out clean.
- Leave to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Store in an air-tight container for 3 days.
© The Pink Rose Bakery 2015