Cranberry and Poppy Seed Muffins
Delicious, easy, and gluten-free. The polenta gives them that little crunch while enjoying a moist centre. Perfectly served with that cup of tea.
Ingredients:
75g Caster Sugar
130g Room Temperature Unsalted Butter
1tsp Baking Powder
4 Eggs
100g Lamb Brand Polenta
200g Lamb Brand Ground Almonds
30g Poppy Seeds
30g Sunflower Seeds
50g Dried Cranberries
1/4tsp Ground Cinnamon
Zest of 1 Lemon Finely Grated
Juice of 1 Lemon
A Pinch of Salt
Directions:
Whisk together the sugar and the butter until it gets creamy. Add the eggs one by one and beat until they are well combined.
Add the lemon juice, polenta, ground almonds, baking powder, salt, and cinnamon.
Mix well until smooth, then gently fold in the seeds, cranberries, and lemon zest. Divide the mixture into a muffin pan lined with paper molds.
Bake in a preheated 180°c oven for 25 minutes.
Let them cool well before serving.
