Lemon & poppyseed breakfast muffins

As with most of my creations, it begun with a specific ingredient surplus then led to a raid of whatever else there was lying around. Unconventional yes, but still delicious. 

 

So it started with poppyseeds. I had a bag load of them which hadn't been used after the office enforced mandatory drug tests, apparently poppy seeds are reknown for falsifying tests by increasing opium levels. On that note I also purged Starbucks lemon and poppyseed breakfast muffins. With a few days away from the office I thought if have a little binge.  

 

The lemon tree was ready for harvest with a few ripe fruits so I did a quick harvest and gathered a few ingredients. 

 

Contains:  

1 cup self raising gluten free Doves flour 

The juice and rind of 2no. Lemons  

1/4 cup poppyseeds

1/4 cup dessicated coconut  

1 cup hemp milk  

Dash of olive oil  

1 teaspoon of vanilla powder  

Dash of honey or agave nectar to sweeten  

 

Method: 

Preheat oven to 180c

Mix dry ingredients then slowly add olive oil and hemp milk. Add the sweetener and lemon juice and rind. Spoon into muffin trays and cook for 30min depending on muffin size.