Healthy Lemon Poppy Seed Muffins with Earl Grey Tea

Looking for a healthy and flavorful baked treat that's perfect for breakfast or a midday snack? Try making these delicious and easy earl grey lemon and poppy seed muffins! Made with gluten-free and dairy-free ingredients, these muffins are a healthier twist on a classic favorite. Infused with the fragrant and bold flavors of earl grey tea and the zesty freshness of lemon, these muffins are perfect for anyone who loves a flavorful and satisfying snack. With the added crunch of poppy seeds, these muffins have a delightful texture that's sure to please. Plus, they're gluten-free and dairy-free, making them a great option for anyone with dietary restrictions. Whether you enjoy them fresh out of the oven or as a grab-and-go snack, these earl grey lemon and poppy seed muffins are sure to become a new favorite!

How to Serve These Tasty Muffins

I like to drizzle a little honey on top and add a sprinkling of chopped nuts for extra tastiness and this give the cakes a sweetly sticky light glaze without any added processed sugar. These muffins work well for breakfast, afternoon tea or even as dessert. Try drizzling these with homemade lavender infused honey and pairing them with a deliciously warming tea latte such as this aromatic coconut chai latte.

For extra indulgence, serve these muffins with a dollop (or two) of homemade dairy free coconut whipped cream.

How do you Infuse Earl Grey for Baking?

Infusing tea into cake, just like in these Earl grey lemon poppy seed muffins, is effortlessly easy to do. Infusing tea into cakes and bakes usually involves steeping tea in hot water or hot milk before adding to your cake mix. These muffins require Earl grey tea steeped in hot milk for around ten minutes. The idea is to infuse just the right amount of tea flavor to perfectly balance the taste. However, if you do wish to add more Earl grey flavor, you can add a teaspoon of Earl grey tea directly in your cake mix before baking it.

Calories and Nutritional Information

Each of these earl grey infused lemon and poppy seed muffins contains around 312 calories, 20 grams of fat, 8 grams of protein and 4 grams of fiber.

How to Freeze These Lemon Poppy Seed Muffins

You can easily save and freeze these poppy seed muffins. Store the muffins in a air tight container and I would suggest eating them within 3-4 days for optimum freshness. This recipe makes 12 muffins and so if you feel that you can’t manage all 12 within a few days, you can freeze the left over muffins for the next time you fancy one.

Making Healthy Lemon and Poppy Seed Muffins From Scratch

Making these paleo lemon and poppy seed muffins from scratch is surprisingly easy to do. To infuse the tea, you will need to warm through your milk of choice and allow the tea to infuse for up to ten minutes. Remove the tea bags and set aside. Mix together the dry ingredients in one bowl and the wet ingredients in another bowl. Combine the wet and dry ingredients and pour the cake mix into a lined muffin tin. Bake in a preheated oven for up to 30 minutes, or until golden brown and springy to touch. Allow to cool and enjoy with a lovely cuppa :)

INGREDIENTS

• 3 Heaped Teaspoons of Earl Grey Tea

• 1/2 Cup (4fl oz) of Almond Milk (or Milk of Choice)

• 3 Cups (300g) of Almond Flour

• 1 Cup (130g) of Arrowroot Powder

• 4 Eggs

• 1/2 Cup (150g) of Honey - Melted

• 1/4 Cup (50g) of Coconut Oil - Melted

• Juice from 2 Lemons

• Zest from 1 Lemon

• 2 Tablespoons of Poppy Seeds

• 1.5 Teaspoons of Baking Powder

• Pinch of Salt

METHOD

• Preheat the oven to 350*F/ 180*C/ Gas Mark 4, and line a muffin pan with muffin liners or push in squares of parchment paper.

• Heat up the almond milk, add the tea and allow to steep for 7-10 minutes. Once infused, remove the leaves and set the milk aside.

• In a mixing bowl combine the dry ingredients; almond flour, arrowroot powder, baking powder, poppy seeds and salt. Set aside.

• In a separate mixing bowl, combine the wet ingredients; melted honey, melted coconut oil, lemon juice, lemon zest, eggs and steeped tea.

• Slowly add the dry ingredients into the wet ingredients and fold in.

• Evenly distribute the cake mixture between the 12 muffin cavities and bake in the oven for around 25-30 minutes. The muffins will look golden brown and become springy to the touch when fully cooked.

• Leave to cool completely before adding a drizzle of honey and chopped nuts or a drizzle of icing (optional).