Right. That’s it. It’s properly May now, and as believers in the power of positive thought, we are determined that the rain has finished: enough. And to celebrate? Well CAKE, obviously. Or in this instance, cakey muffins – we find that one each and the rest in a tin left somewhere high up provides perfect portion management, in the almost total absence of self-control. We’ve used protein powder and various other wonders because that’s what we’re into, and it’s delicious and good for us … so all hail, Polly’s Lovely Lemony Muffins. Thank us later!
WET INGREDIENTS
- 2 eggs
- 450g thick Greek yoghurt
- 75g honey
- Zest of ½ lemon
- Juice of 1 lemon
DRY INGREDIENTS
- 50g (Whey) vanilla protein powder
- 100g oat flour (just grind up some Scott’s Porage Oats – others are available but simply not as good)!
- 50g semolina flour/ground nuts IF you aren't allergic
- 2tbsp chia seeds
- 1 tsp baking powder
FOR THE DRIZZLE
- Juice of 1 lemon
- 1 tbsp honey
METHOD
1. Preheat the oven to 180 C, or ready the bottom right of the Aga.
2. Mix together the wet ingredients and then fold in the dry ones until everything is thoroughly combined.
3. Plop into a lined muffin tray (this makes 8-10) and bake for about 20 mins.
4.Poke holes in the top of each with a fork, combine the drizzle ingredients and spoon some over each – don’t stint (when do we ever): make sure you use it all.
5. Leave them alone for as long as you can so it’s all soaked in and then turn out. Dribble a bit of lemony sugary icing on the top if you really can't resist it.
6. Have another one on us ….
