BLUEBERRY LEMON POPPY SEED MUFFINS

No Added Sugar

Do you struggle to decide which muffin you want? Well, now you don’t have to with these delicious blueberry lemon poppy seed muffins.  They have a lower (diabetic) carb count, are gluten free and no added sugar or butter, making them a great healthy option. Grab them on the go or simply enjoy them as a nutritious snack during the day.

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Ingredients List

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– 300 g almond flour – 2 tsp baking powder – 4 large eggs, separated – 75 g Greek yoghurt – 1 tsp vanilla extract – 100 g xylitol – 2 medium lemons – 1 tbsp poppy seeds – 140 g blueberries plus 70-80g on top

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How to make the perfect Blueberry Lemon Poppy Seed Muffins

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– Preheat the oven to 190 C / 170 C fan and line your muffin tin with 9 cases. – Next, in a bowl mix together the almond flour and baking powder. - In another 2 bowls separate your eggs

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Using an electric whisk or stand mixer, whisk together the egg whites until light and fluffy and they can stand on their own.  Pour them into a clean bowl and set them to one side.

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– In the same bowl, you whisked your egg whites, whisk together the egg yolks, sweetener, yoghurt, vanilla extract, lemon zest and juice until well combined. – Then slowly whisk in the almond flour mixture until fully blended and you have a soft dough.

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– Once combined using a spatula slowly fold back in the egg whites being very careful not to over-mix as you want to keep as much air in as possible.

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– Gently fold the poppy seeds and blueberries in 

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– Using 2 spoons, spoon the mixture evenly into your muffin cases. Add a few extra blueberries on top of each muffin. – Bake the muffins for 35-40 minutes.

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Top Tip

Don't overwork your batter (mix too much) as you want your muffins to retain as much air and lightness as possible.

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