It was labour day Monday at 11pm and all I wanted was lemon poppy seed cake. I opened the cupboard, pulled out the following ingredients, and twenty five minutes later I had delicious muffins ready to be devoured.
1 tbs lemon zest
2 & 1/2 tbs freshly squeezed lemon juice
2 & 1/2 tbs honey
2 tbs sugar (or use maple syrup, honey or agave)
1/2 cup plain Greek yogurt
1 & 1/2 teaspoons vanilla extract
1 large egg
1 tbs chia seeds
1/2 cup chickpea flour
1/2 cup oats
1 tsp cinnamon
3/4 teaspoon baking soda
Preheat the oven to 350 degrees F. I used muffin liners but the muffins stuck to them. Probably best to grease muffin container.
Zest and juice lemon. Combine lemon zest and lemon juice in a bowl with the honey, sugar, yogourt, and vanilla. Stir together and then add in an egg. Stir until combined.
In another bowl, stir together the chia seeds, chickpea flour, oats, cinnamon, and baking soda.
Combine the wet and dry ingredients and mix until just combined. Over stirring the muffins will make them dense.
Pour muffin mixture into the prepared muffin tin. Make them pretty full because don’t rise too much.
Bake for 15 minutes or until lightly golden on top and a toothpick comes out clean when inserted in the center. All ovens are different! It may take 13 minutes in your oven, or 20. Remove and allow to cool.
Makes 10 muffins. Freeze in freezer-friendly ziplock bag for up to one month.
*** if possible, use unpasteurized local honey. It makes ALL THE DIFFERENCE***
Gillian Sonin 