Lighter tasty poppyseed and lemon cakes, gluten free and healthy!
2 ½ cupsrolled oats
- 4 eggs
1 cupgreek protein yogurt ¾ cuphoney ¼ cuplemon juice 1 teaspoonlemon zest ¼ cuppoppy seeds 2 ¼ teaspoonsbaking powder
- 1 pinch salt
¼ cuplemon juice ¼ cuphoney
Preheat your oven to 180 C.
Blend the oats in a food processor into a fine powder.
In a large bowl beat the eggs until they are pale and foamy. Then add the yogurt and beat until smooth. Add the lemon juice, lemon zest and honey and mix until completely combined.
Add the oat powder, poppy seeds, baking powder, and salt. Fold the mixture together until no dry ingredients remain
Line a 12 cupcake tin with muffin casings.
Evenly distribute the mixture between the 12 casings.
Bake for 16 – 19 minutes. Keep an eye on the muffins and take them out when the tops start to brown.
While the muffins are cooking mix the lemon and honey for the sticky dressing so that it is completely combined, put in a jug and set to one side.
When the muffins are still hot, directly from the oven, pour a dash of the lemon and honey mixture on top of each muffin so that it absorbs into the muffins.
Remove the muffins from the tin and leave to cool on a cooling rack.
Serve as is or with a dash of greek yogurt.