I love muffins and cupcakes, but I try to stay away from the ones packed with refined sugar, gluten and dairy these days. My favourite was always lemon and poppy seed so I thought I’d try to make my own today. I’m loving using my Natvia natural sugar substitute and wanted to try it in muffins and they turned out beautifully – a real indulgent afternoon snack with a cup of herbal tea!
2 flax eggs (mix 2 tbsp ground flax seed with 5 tbsp water and leave aside in a bowl)
¼ cup vegan margarine / non-dairy butter/spread (room temperature, soft)
¼ cup Natvia
1 tsp vanilla extract
4 tbsp lemon juice
Zest of 1 lemon
1 cup buckwheat flour
1 tsp baking powder
3 tbsp almond milk
2 tbsp poppy seeds
2 tbsp maple syrup (optional, omit for diabetics or low GI)
2 tbsp non-dairy butter / marge at room temperature
2 tbsp Natvia
2 tbsp lemon juice
Preheat the oven to 180 degrees and line a cupcake / muffin baking tin with cupcake cases.
Prepare your flax eggs by mixing the flax seeds and water in a bowl and setting aside.
Put the margarine in a bowl and whip with a fork or a handheld whip.
Add the Natvia and mix, then add the flax eggs and mix until totally combined.
Add the vanilla, lemon juice and lemon zest and combine.
Now add the buckwheat flour, slowly, and mix as you go until you have added it all, then add the baking powder, then the almond milk and poppy seeds and mix until incorporated.
Spoon the mixture between the cupcake cases and bake for around 12 minutes, or until a fork comes out clean but they are still fairly moist.
Love & health,