LEMON POPPY SEED MUFFINS
Have your muffins and eat them too !!.. This version of the original Lemon Poppy seed muffin is tangy, a tad sweet and delicious but won't leave you hungry an hour later. Packed with protein, this muffin makes a great afternoon snack or breakfast on the go.
320g of FlapJacked Buttermilk Protein Pancake Mix
1 teaspoon bicarbonate of soda
18g poppy seeds
28g softened unsalted butter
56g brown sugar or sugar of choice
4 large eggs
142g plain Greek yoghurt
Zest of 2 lemons (save lemons for glaze)
1-1/2 tsp lemon extract
170ml milk skimmed or non dairy
Serving size: 1 muffin
1 tbsp fresh squeezed lemon juice
Pre heat the oven to 180°C or gas mark 4. Grease a non stick muffin pan or use paper or foil muffin liners. In a large bowl mix dry ingredients and set aside. In a medium bowl, mix remaining ingredients with a mixer on medium speed for 1 - 2 minutes, until smooth. Fold wet with dry ingredients and pour evenly into 15 muffins. Bake in the oven for 12 - 15 minutes. Leave to cool and enjoy! (OPTIONAL: drizzle heated glaze on cooled muffins).