Lemon muffins with poppy seeds
Delicate and fragrant muffins with a strong lemon flavor and delicate poppy seeds. The combination of spelt flour and oatmeal gives them a pleasant structure and thanks to the lemon zest, they appear fresh and light. They are ideal as a sweet breakfast, a snack with coffee or a simple homemade dessert.
Ingredients · Servings 12
- eggs, 3 pcs
- honey, 40 g (chicory syrup or other sweetener)
- milk, 150 ml
- butter, 40 g
- spelt flour, 100 g
- oatmeal, 40 g
- poppy seeds, 30 g ground
- lemon peel, 10 g
- baking powder, 6 g
Method · 40 min
- Preheat the oven to 180°C and prepare a 12-muffin tin, which can be lined with paper cups.
- In a bowl, beat the eggs with honey or chicory syrup, or another sweetener. Pour in the milk and add the melted butter. Mix everything together briefly. *Chicory syrup is an interesting alternative to classic sweeteners, because its main ingredient is fiber and, compared to honey, it contains significantly less sugar and energy. Honey, on the other hand, is naturally sweet and, in addition to sugars, also contains a small amount of other substances, but it is still primarily a source of simple sugars. If you don't have chicory syrup, you can replace it with honey, maple syrup, agave syrup, or, to your taste, erythritol or another sweetener suitable for baking. When substituting, however, it is good to remember that individual sweeteners differ in sweetness and the amount of liquid they add to the dough.
- In a second bowl, combine the spelt flour, fine oatmeal, ground poppy seeds, and baking powder. Gradually stir the dry mixture into the liquid ingredients. Finally, add the grated lemon zest, which will give the muffins a distinctive fresh aroma and flavor.
- Divide the batter evenly into the prepared muffin cups, approximately ¾ of the way full. Place the muffins in the preheated oven and bake for approximately 20–25 minutes.
- They are done when they are lightly golden on the surface and no wet dough remains when you insert a skewer into the middle. After baking, let them cool in the pan for a while and then transfer them to a wire rack.
