Lemon and poppy seed muffins with strawberry champagne compote GF&DF

Hello! This is my very 1st post, I would like to share a recipe for Gluten & Dairy Free Lemon and Poppy seed muffins with strawberry and champagne compote (quiet the mouthful). I made these for our queens jubilee celebrations. My parter and I are both originally from the UK and his lovely mum sent us a box of goodies to get us in the spirit! Including some very cute union jack muffin flags that I had to use!

Lemon and poppy-seed loaf has always been a favorite of mine, it is light and moist, with a beautiful fragrance and speckled with those pretty black dots. I decided to make muffins instead of a loaf for two reasons! firstly if I made a loaf I would eat the whole loaf and secondly because gluten-free food keeps well in the freezer so you can make these up and freeze the extras, they will be just as soft when they defrost as when you made them.

I filled them two different ways, for some I used an apple corer to make a hole for the compote in which is great if you want to take some to work the next day and for freezing.

I also sliced some in half and filled them with the compote, this is a little more messy but so good and my favorite way to have them. Because of the amount of sugar and dairy free butter I wouldn’t make these too often but they are a nice treat.

The Strawberry compote adds a lot to the muffins, it keeps them nice and moist and the flavors complement each other nicely! It’s also very quick and easy to make.

Ingredients:

Muffins

  • 1 1/2 cups of all-purpose gluten-free flour (I used Bob’s Red Mill)
  • 3/4 teaspoon Xanthan Gum
  • 1 teaspoon GF Baking Powder
  • 10 tablespoons softened dairy free butter (I used Earth Balance soy free buttery spread)
  • 3/4 cup sugar
  • pinch of salt
  • 4 eggs
  • 2 tablespoons Canola Oil
  • 2 1/2 tablespoons Lemon Juice
  • 4 tablespoons lemon zest
  • 1 tablespoon Vanilla Extract
  • 3 tablespoons Poppy Seeds

Strawberry and Champagne Compote

  • – 2 cups of Strawberries
  • – 2 tablespoons of rose sparkling wine (optional if you are feeling fancy)
  • – 1/4 cup of golden (or white) sugar
  • – 1 tablespoons Water

Lemon Drizzle

  • – 1/4 cup of Icing sugar
  • – lemon juice

Preheat the oven to 375 degrees and line your muffin tins. Mix together the flour, baking powder, xanthan gum and poppy seeds. In a separate bowl cream the dairy free margarine, sugar and vanilla extract. In a 3rd bowl mix the oil, eggs, juice and zest then add to the creamed butter. Combine the wet and dry ingredients slowly and thoroughly in 3 or 4 stages but do not over mix.

Pour into your cases and cook for 20 -25 mins or until golden and spring back when touched. While your muffins are baking put your sliced strawberries sugar, sparkling wine and water in a pot and bring to the boil then reduce and simmer for 15 mins. Put to one side and allow to cool.

Remove your muffins from the oven and place on a rack, once cooled you can either take an apple corer and remove the center being careful not to go through the bottom of the muffin or you can slice in half and fill the center with the compote.

Mix together your ingredients for the lemon drizzle, i started with 1/4 cup of icing sugar and added lemon juice until it was a nice consistency. Simple drizzle over the top of your muffins and leave to set.

Let me know what you think and did anyone else do anything special for the jubilee?

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