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Gluten Free Lemon and Poppy Seed Muffins

Makes: 12 muffins          Recipe course: Dessert        Total time (min.): 25 
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These light and airy muffins are topped with a dollop of lemon curd and a sprinkling of poppy seeds. So, not only do they taste far superior to any gluten free muffins you can buy, they look really pretty too.




  1. Preheat the oven to 180C/gas mark 4. Line a 12-hole muffin tin with paper muffin cases.
  2. Place the polenta, flour, poppy seeds, caster sugar, xanthan gum, bicarbonate of soda, baking powder and lemon zest from the 2 lemons, in the Kenwood Chef bowl fitted with the K beater. Add the juice from 1 lemon, eggs, oil and milk to the bowl. Mix on a low speed until all the ingredients are just mixed, then scrape down any mixture from the sides of the bowl. Mix on a medium speed for 1-2 minutes until well combined.
  3. Divide the mixture evenly between the muffin cases and bake for 12-15 minutes until risen and golden. Transfer to a wire rack to cool.
  4. Dust each muffin with sieved icing sugar and top with ½ teaspoon of lemon curd. Sprinkle over the remaining poppy seeds, to serve.