Jaffa Lemon Muffins
Created for Jaffa by Samantha Hadadi
Dry Ingredients:
- 3 x Jaffa Seedless Lemon (zested)
- 2 x TBSP Poppyseeds
- 2 x TSP Baking Powder
- 1/4 x TSP Salt
- 180g Wholegrain Spelt Flour
- 30g Almond Flour
Wet Ingredients:
- 1 x Jaffa Seedless Lemon (juiced)
- 2 x Large Eggs
- 1 x TSP Vanilla Extract
- 190g Plain Greek Yogurt
- 70g Melted Coconut Oil
- 150ml Honey
- Few drops edible Lemon Oil
- Preheat your oven to 190°C. Line a muffin tin with paper liners or grease the cups lightly with a bit of coconut oil.
- In a large bowl, sift together the spelt flour, almond flour, baking powder, zest, poppyseeds and salt.
- In a separate bowl, whisk together the melted coconut oil, Greek yogurt, honey, eggs, lemon juice, lemon oil and vanilla until well combined.
- Gradually add the wet ingredients to the dry ingredients, folding together until just combined. The batter should be uniform but not over-mixed to ensure the muffins stay tender.
- Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for 18-22 minutes, or until the tops are golden and a toothpick inserted into the centre of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Decorate with icing sugar if desired.
- Enjoy!