I have a wonderful recipe for you this week courtesy of Victoria of Boiled Eggs & Soldiers. Victoria is generously sharing her recipe for these delicious looking grain free lemon poppy seed mini muffins. Check out her website for more healthy and family friendly recipes, plus she posts a weekly menu plan to save you the hassle!
These are free of everything some people like to be free of, including fuss, but still actually manage to taste delicious! What’s more, they only take 2 minutes, 6 seconds to make and then 10 minutes to bake. What’s not to like about that? They are quick, unbelievably easy and yummy! They are great for lunch boxes or after school snacks and can be frozen so that you have an emergency supply handy too.
1/4 cup (30g) coconut flour
1/4 tsp. sea salt or himalayan rock salt
1/4 tsp. baking soda
1/4 cup (35g) coconut oil or if you don't like too much coconut you could use melted butter
1/4 cup (65g) rice malt syrup
Zest of 1 lemon
1 Tbsp. poppy seeds
Preheat oven to 180˚C and line mini muffins tins with patty cases.
If you are using butter melt that first, in the Thermomix that is 2 minutes / 60 / speed 3.
Then add all ingredients together either in a blender or Thermomix and combine – TM Speed 4 / 6 seconds.
Put a tablespoon of mixture in each patty case and then bake in the oven for 10 minutes.
Cool in muffin tin for 5 minutes and then cool on wire cooling rack.
Boiled Eggs & Soldiers