Sunday, 5 July 2015

Lemon & Blueberry Muffins

The combination of the zesty lemon and the sweet blueberries is just so yummy in these muffins. They're perfect for breakfast as they are filling but also great for an afternoon treat!



What you'll need:

-1/3 cup of ground almonds
-1/3 cup of ground flaxseed
-1/4 cup of gluten free oats
-1 cup almond milk
-1/4 cup agave nectar
-1/4 cup sunflower oil
-2tsp vanilla extract/flavouring
-1tsp baking powder
-1 cup of rice flour
-1 lemon - used both for the zest & juice
-175g blueberries

How to make:
Pre-heat your oven to 180 fan

Mix together the almonds, flaxseed, oats, almond milk, agave nectar, sunflower oil, vanilla and baking powder. Use a grater to grate the zest of 1 whole lemon and mix in. Then, chop the lemon in half and squeeze the juice out into the mixture (be careful pips don't fall into the mixture) and stir once again. Sift in the rice flour and give it a good mix/whisk action. Then add in the blueberries! Simply spoon the mixture into cupcake cases/muffin cases and place them into a cupcake baking tray so that they keep there shape whilst they cook. Cook for around 20 minutes until they are lightly golden brown on top.

Hope you enjoy these ones!

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