Gluten Free: Lemon Muffins

On a sunny Monday, after a simply brilliant weekend (well done, Andy!!) what we all need is something simple, but delicious. That's where these muffins come in. Muffins are one of the easiest things to bake (we should know, we've baked a few over the years) and have the added bonus of not baking for too long, which means as little time as possible with the oven on in your already baking kitchen. I love using lemon in the summertime, it's such a cheery fruit with such a refreshing flavour that I can't help but add it to everything I make at the moment, savoury and sweet. 

Lemon Muffins (makes 6 large or 12 small muffins)
You'll need:

• 2 medium eggs
• 80ml vegetable oil or light olive oil
• 140g creme fraiche
• 2 large lemons, juice and zest
• 100g caster sugar
• 220g gluten free plain flour mix
• 1½ tsp baking powder

Make it!

1. Preheat your oven to 165°C/325°F/gas mark 3.
2. Mix the eggs, oil, creme fraiche, lemon juice, zest and sugar together until the sugar starts to dissolve.
3. Sieve the flour mix and baking powder into the wet ingredients and mix to a smooth, lump free, batter.
4. Spoon into a lined muffin tin (or shallow bun tray, for small muffins) and bake for 18–20 minutes, until they spring back when gently pressed.

If you have them, and if you can find them in your chaotic baking cupboard, you can sprinkle some poppyseeds over the top of the muffins before baking.