Lemon and Poppy Seed Muffins with Lemony Drizzle

 Last market morning we met up with Luisa for our weekly shop. In her little bike basket she brought us a bag of lemons from her tree at her new place! Once again- no better present than a food present. Apparently she also grows mandarins and limes... I might have to go over and pilfer some citrus.

On Tuesday night I went for a long overdue visit to my grandparents for dinner. I can't seem to turn up anywhere empty handed so their invite was a good excuse to cook some more and blog some more. Plus, the lemons needed to be used! I've been day dreaming about lemon and poppy seed muffins for a while now. A bit of zing on a cold day! I also had a bag of poppy seeds and some gluten free flour in the cupboard that had been sitting around for quite some time - convenient.
I wouldn't usually use bought gluten free flour, but I've been testing out different variations of a muffin recipe that i always follow and it was in the cupboard so  i used it. I didn't want to use buckwheat or spelt, because they're too brown for this recipe. Normal flour obviously does the job, but if you are adverse to wheat, you could try coconut flour, oat or rice flour. Or a combination.

The Lemon Drizzle was a nice addition to the muffins too. It gave them an extra bit of lemon zing and moisture.

Grandpa told me he liked treats and grandma politely said the muffins were nice. Luisa came to dinner too and gave the thumbs up- so surveys proved success! Mum's honest approval sealed the deal. So, who wants a Lemon Poppy Seed Muffin?

Ingredients
Lemon Poppy Seed Muffins
Makes about 10 muffins
1 1/2 cups gluten free flour
1 1/2 tsp baking powder
1/2 cup poppy seeds
1 egg
1/2 cup lemon juice
rind of 1 lemon
1/4 cup milk
3/4 cup olive oil

Preheat oven to 180 degrees.
Combine dry ingredients in a bowl. In a separate bowl, beat egg and add other wet ingredients.
Combine all ingredients together and fill a muffin tin. Bake for about 20-25 minutes.

Lemon Drizzle
4 tbs coconut oil
rind and juice of 2 lemons
2 tbs maple syrup

In a pot melt the coconut oil. Add maple syrup, rind and lemon juice and simmer until the mixture reduces to a thicker syrup. If the coconut oil in the syrup solidifies before you serve it, warm it again on the stove or in the microwave.