Lemon Poppy Seed Muffins

Makes 8

Prep time 10 minutes


  • 150g ground almonds
  • 30g rice flour
  • 3 eggs
  • Juice and rind of 1 lemon
  • 50ml honey
  • A generous amount of poppy seeds
  • 1 teaspoon of baking powder


Before you begin, pre-heat the over to 170 C. Then place all of the ingredients into a blender (apart from the poppy seeds) and blitz until a smooth consistency. Stir in the poppy seeds.

Pour evenly into a muffin tray having greased the bottoms of the cups lightly with butter/margarine. (Lightly being the key word here).

Bake for 25-30 minutes.

Use a skewer to check the cakes are baked through and then allow to cool before serving.