These are light and fluffy and lemony and, well just bloomin lovely really.
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 65 g butter plus extra for greasing (or coconut oil)
- 1 tbsp unwaxed lemon zest
- 3 eggs (or vegan egg replacement)
- 4 tbsp maple syrup
- 1 tbsp poppy seeds or black chia seeds
- 1/4 tsp bicarb of soda
- 2 pinches ground turmeric
- 45 g coconut flour
Ingredients
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Instructions
- Preheat oven to 170oC
- Line a muffin tin with either small or large cases and grease them with a little melted butter.
- Gently melt the remaining butter with the lemon zest to release the oils.
- Whisk the eggs with the cooled melted butter and the rest of the ingredients and leave to cool.
- Poor the mixture into the muffin cases and bake for 10-20 mins depending on size - they are ready when they are still a little wet inside as they will continue to cook.
- Cool on a wire rack.
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