Delicious Lemon-Poppy Muffins (Gluten and casein-free).
In order to execute this recipe, you will require a box of gluten and casein-free, organic golden cake mix by "Cuisine l’Angélique".
Firstly, pour the lemon juice in a measuring cup and add sufficient soy beverage to obtain 1 ¼ cup (312ml) of liquid.
Preheat the oven to 350 degrees F (180 Celsius).
Place all other ingredients in a large bowl.
Use a blender to mix ingredients at medium speed for no longer than 30 second to a minute.
Pour the preparation in muffin moulds. (app. 15 medium-sized muffins).
Bake for 20 to 25 minutes or until toothpick inserted in the muffin comes out clean.
Let cool before removing from moulds.
Alternative ingredients:
You can substitute the lemon for orange zest, and poppy seeds for cranberries.
You can add blueberries, dates and/or nuts to the golden cake mix base recipe (see on back of the box).
You can eliminate one egg from the recipe and replace it with a very ripe mashed banana, a little nutmeg, nuts or chocolate chips for delicious banana muffins.
If you prefer baking without eggs, you can replace it with a very ripe mashed banana.
Let your imagination run free!
Caroline Roy
Cuisine l’Angélique (Gluten and Casein-free products)