Gluten Free Lemon & Poppyseed Muffins

Gluten Free Lemon & Poppyseed Muffins

This recipe makes delicious, feather-light textured muffins which are then dusted with a sticky cinnamon topping. They are the perfect gluten free treat to enjoy with a cuppa or pop into the lunchbo

  • 1 cup Healtheries Ground Cornmeal Flour
  • 2 cups Healtheries Gluten Free Baking Mix
  • 2 Tbsp lemon juice
  • ½ cup oil
  • 1 cup low fat milk
  • ½ cup caster sugar
  • 2 x 150g pottle low fat plain or fruit yoghurt
  • 3 eggs
  • 2 tbsp poppy seeds
  • 2 tbsp lemon zest
  • 4 tsp gluten free baking powder
  • ½ tsp ground cinnamon
  • 4 tsp ground cinnamon (topping)
  • 2 tsp raw sugar (topping)


  1. Preheat oven to 1800C. Lightly grease or fill a 12 cup muffin tray with paper muffin cups.
  2. Mix flour, baking powder, lemon zest, cinnamon, poppy seeds and sugar into a bowl.
  3. In a separate bowl, beat oil, eggs, lemon juice, milk and yoghurt until well combined.
  4. Make a well in the centre of dry ingredients and pour in liquid and mix until just moistened.
  5. Spoon mixture into muffin tray so each cup is ¾ full. Mix extra cinnamon and sugar together and sprinkle evenly over the batter.
  6. Bake at 1800C for 15-20 minutes or until muffins spring back when lightly touched

Serving Suggestions

Serve warm from the oven with a cup of Healtheries refreshing tea!

Nutritional Information

Average Quantity per Serve

Energy 1120kJ (268Cal)
Protein 5.2g
Fat, Total 12.3g
- Saturated 1.5g
Carbohydrate 33.4g
- Sugars 15.1g
Dietary Fibre 1.2g
Sodium 379mg