Lemon, Poppy Seed & Raspberry Muffins with BeetActive Icing

Serves: Makes 6 muffins

Ingredients:

200g Brown rice flour
50g Ground almonds or almond flour
100g Coconut sugar or stevia
4 tbsp Poppy seeds
1 tsp Baking powder
½ tsp Bicarb of soda
Zest & juice of 2 lemons
300ml Almond milk
2 tsp Apple cider vinegar
3 tbsp Coconut oil, melted
3 tbsp Maple syrup
1 tsp Vanilla extract

For the filling: -

6 tsp No added sugar raspberry jam
 

For the topping: -

200g Coconut yogurt or thick Greek yogurt (can be 0% fat)
30mls BeetActive concentrate
2 tbsp Maple syrup
½ tsp Vanilla extract
Freeze-dried raspberries, to decorate

 

Method

1. Preheat the oven to 180C and lightly grease a 6 hole muffin tin.
2. Mix together the flour, almonds, coconut sugar/stevia, poppy seeds, baking powder and bicarb in a bowl.
3. Whisk together the lemon zest and juice, almond milk, vinegar, melted coconut oil, maple syrup and vanilla then pour into the dry ingredients and stir to combine.
4. Divide the mixture between the muffin tins and fill to reach the top. Bake for 10-12 minutes until risen, golden and a skewer comes out clean. Leave to cool.
5. Make a small cavity in the middle of each muffin when cooled using a teaspoon (you won’t need these bits again so eat them!) and fill with some jam.
6. Beat together the topping ingredients until smooth and pink then spoon over the top of the jam part to cover. Scatter with freeze-dried raspberries then enjoy!