Poppy Lemon & Sour Cherry Surprise Muffins

May 28, 2019

 

 

 

 

Can anyone think of a catchier name?! I discovered malic acid after a series of liver cleanses because this is the component in apples, apple juice, apple cider vinegar and also cherry juice, that has the power to break liver and gallstones down! After sampling some of the powder It got me thinking it could be useful as a fun, sour twist to food that has the added benefit of boosting the liver! 

 

So I came up with the idea for these lemon, poppy seed and sour cherry surprise filled muffins! I really love sweet and sour flavours so if you're anything like me you will find these heavenly. 

 

Ingredients 

1.5 cups gluten free flour

1/2 cup almond flour

2/3 cups xylitol

2 tbsp poppy seeds

1 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

2 eggs

1/4 cup coconut oil

4 tsbp lemon juice

2 tsbp lemon zest

1 tsp vanilla extract

1/2 cup almond milk

 

Icing

2/3 cup powdered erythritol

3 tbsp lemon juice

 

Sour Cherry Surprise

1 packet of frozen cherries, 400g

1-2 tbsp xylitol

1-2 tbsp lemon juice

1/2 tsp malic acid (or more to taste)

 

Method

1. Preheat oven to 180c and line your muffin tin ready

2. In a large bowl, combine all the dry ingredients, except the zest

3. Then combine the wet ingredients including the zest 

4. Combine both wet and dry ingredients and mix until well combined, don't over-mix

5. Make the sour cherry compote by combining all the ingredients in a small pan, leave the malic acid until the end so you can adjust the taste very carefully as it is powerful, heat gently and reduce to thicken

6. Spoon a tablespoon of the cake batter into the muffin cases, then add 1 tsbp of cherry surprise and another tablespoon of cake batter on top

7. Bake for 30 minutes, then allow to cool

8. Combine the icing ingredients and drizzle on top

 

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