Sticky lemon and seed muffin recipe. 

“The doctor of the future will give no medicine, but will interest his patients in the care of the human frame, in diet, and in the cause and prevention of disease.” – Thomas Edison

Muffins are truly one of my favourite foods and with my inability to eat large meals in a single sitting they are a great way to top up my energy as the day wears on. I’m always trying to find the most delicious but also hassle free way to stay healthy and keep my vitamin intake up. After a few mishaps in the kitchen and my hair full of glaze, I think I may have succeeded. 

There are a few reasons why I think these muffins are fabulous (apart from the fact that they taste really good). Firstly, they are packed full of seeds such as hemp, poppy and sesame seeds. These little powerhouses of goodness are what give the muffins a mild nutty, toasted flavour as well as a bit of crunch. Secondly, they are made with fresh lemon zest and juice which comes with its own array of benefits such as high levels of vitamin C and lemon’s ability to aid in digestion. Vitamin C is great for the immune system which is going to make these little guys a winter staple. 

Makes about 24 small muffins

Ingredients

The muffins:

  • 2 1/2 cups rye flour (whole wheat works too)
  • 1/2 cup brown sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sesame seeds toasted in a dry sauce pan
  • 1/4 cup poppy seeds
  • 1/4 cup hemp seeds 
  • 3 large lemons zested and juiced
  • 1 1/4 cup milk (or almond milk)
  • 1/2 coconut oil in liquid form
  • 1 egg (or 1/4 cup unsweetened apple sauce)
  • 1 tsp vanilla essence

    The lemon glaze

    • 1/2 cup lemon juice from the juiced lemons above
    • 1/2 cup brown sugar 

        Instructions

        1. Preheat the oven to 190°C.
        2. Sift the flour into a large mixing bowl.
        3. Add the sugar, baking powder, salt, seeds and lemon zest.
        4. Mix everything up until it is combined.
        5. In a separate, small bowl whisk together the oil, milk, egg and vanilla essence.
        6. Pour the wet ingredients into the dry ingredients and mix with a spoon till just combined.
        7. Scoop the batter into a greased muffin tray or muffin cups (3/4 full).
        8. Bake in the oven at 190°C for 20 minutes (or until an inserted toothpick comes out clean).
        9. While the muffins are baking prepare the glaze.
        10. In a saucepan, mix together the lemon juice and sugar and bring to a boil.
        11. Boil for 5 minutes (or until it is shiny and slightly thicker).
        12. Once the muffins are out of the oven, poke holes in each one with a toothpick.
        13. Next poor the glaze over the muffins (it will seep into the holes). 
        14. Leave to cool for on a wire rack for 10 minutes and store in an airtight container.

        Love and light, Jen

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