Lemon and poppy seed protein muffins

Post in collaboration with Pulsin.*

If you have ever read my blog before, you will know I LOVE cake. There has recently been a trend in people distancing themselves from sugar and sweet things. I can see the reasons behind this, I know sugar is not a health food but in small measures it’s fine and a sugar free or cake free world just isn’t for me.

However, when I got my diagnosis of Coeliac disease I had to look carefully at my diet, obviously gluten was gone but I also wanted to rebuild myself from the inside out. So gone where most processed foods and in was a lot more cooking from scratch. I already cooked a lot of things from scratch but could there be anything thing else I could do? Adding supplements is one way I have found to boost my baking. It makes no difference to the final bake but all the difference to my nutrition.

To make make lemon and poppy seed protein muffins you will need:
150g Gluten free plain flour
175g Margarine
175g Caster sugar
3 Eggs
15g Pulsin Pea protein powder
1 1/2 tsps. Baking powder
2 Lemons, zested
1 tbsp. Poppy seeds

I love this simple method for making muffins, it’s even easier if you have an add and weigh set of scales. Simple put the bowl of the food processor on the scales and away you go.

Preheat the oven to 180c Gas mark 4.
Weigh all the ingredients into the food processor bowl. 
Mix until fully incorporated.
Line a muffin tin with 12 paper cases.
Fill the paper cases, wipe off any drips from the tin.
Bake in the oven for 20 minutes.
Remove from the tin and allow to cool on a wire rack.

I was sent the pulsin pea powder in exchange for my honest opinion. Read the full advertising and disclosure policy here.
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