To want to eat a SECOND...

[Morloth]

Lemon and Poppy Seed Muffin?

I just made batch for DH's birthday (flour & sugar free). So damn good. The plan was to make them and have them last all week.

This was not a good plan.

i have made them and they are truly delish

i can't eat atm so would you mind awfully having one for me

please

MuffinBaker- I should jolly well hope you HAVE made them, if your name is anything to go by!

I have

They sound basically calorie free so of course you should have another! . Where is this magic recipe please?

Saw your other thread by the way- i have to go out now but do a good line in useless (some may say boring, tedious, hey never said I was interesting)chit chat if you are around later on? Hang in there x

Sorted! DS decided he didn't want his. Not calorie free, but lowish in the carbs.

Eat it and while you're at it have one for me I love them!

no flour or sugar? how do make a muffin with no flour?

was just going to ask the same thing pointdog?

they must be a feckin' health food if there's no flour or sugar - you might as well eat ten

Yes please post this magic recipe!

Marking place in thread because I want the recipe too.

Am also interested in a free from recipe....

Ingredients:

Cake/Muffins
6 eggs (separated)
75gms sweetener of your choice (I use xylitol, but if you wanted you could use sugar or whatever)
grated zest of 3 lemons
150gms Almond Meal
50gms dessicated coconut
25gms poppy seeds (or rather more, we like lots)
1 tsp cornflour (you can leave this out but I think it stablises the whisked eggs well)
50mls melted butter
1/2 teaspoon baking powder

Topping
100mls cream cheese
50mls cream
Juice of 3 lemons

Method:

1. Preheat oven to 180/Gas 4. Grease a cake tin/use muffin cases.

1. Combine the lemon zest, egg yolks, sweetener, almond meal, coconut, poppy seeds, butter and baking powder and beat together well (I find a wooden spoon brings out the best lemony flavour - no idea why).

1. Whisk the egg whites and cornflour until firm peaks form.

1. Fold around a 1/3 of the eggwhites into the almond mixture to loosen it up.

1. Combine almond mixture and eggwhites and fold together carefully (you want to retain as much of the air in the mix as possible - spatula excellent here)

1. Carefully transfer to baking tin/muffin cases - bake the cake for 45mins and the muffins for about 20 - until the skewer comes out clean etc.

1. Topping - combine lemon juice, cream and cream cheese and mix until nice and firm.

1. When cakes/muffins cooled spread the topping over (I sometimes do that butterfly thing with the icing).

1. Attempt to eat just ONE of the muffins and not scoff the entire batch immediately.

WARNING: They are not very sweet and quite tart so if you wanted too you could increase the sugar content/lower the lemon bit as much as you like - it is a pretty flexible recipe as long as you are careful with your eggwhites.

Sounds good, I will try it. I wonder if substituting the sweetener and 1 egg for banana would work as well?

I would keep the egg but dump the sweetener the banana. You could possibly dump the butter if using a banana (I added the butter from the original recipe cause the mix was a bit dry and stiff).

They are awesome with an espresso/black coffee.

muffins are good made with sunflower oil rather than butter. Moistness

Or corn oil.

I always use sunflower or corn oil for muffins

Mmm bookmarking

"moistness"

Butter is always better for everything.