LEMON & RASPBERRY POPPY SEED MUFFINS
Ingredients:
-
1 x pack Superfood Bakery Lemon & Poppy Loaf mix (made up according to packet instructions)
-
75g frozen raspberries
For the topping -
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1 x can coconut milk, chilled in the fridge overnight
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2 tablespoons maple syrup
-
Dash of vanilla extract
-
Dried rose petals to decorate
Get making!
1) Preheat the oven to 180C and line a muffin tin with 6 cupcake or 4 large muffin cases.
2) Make the mix up according to instructions then gently fold in the raspberries.
3) Divide the mixture between the cases to fill nearly to the top and bake for 20 minutes until risen and golden. Leave to cool.
4) Meanwhile whip up the solid cream part from the can with the syrup and vanilla until thick then spoon over the top of each muffin. Decorate with rose petals then enjoy!
