Gluten free honey banana and poppy seed muffins
Winter is nearing its end… thank goodness. I am sick of being sick, and seriously over the snowman/marshmallow/muffin look. Winter sucks. Big time. In honour of the dying winter making way for, what I hope is, a fantastic summer… I thought I would post the recipe for deliciously sweet and sticky muffins. Honey, almonds and bananas for me are kind of winter-y flavours, not sure how everyone else feels but there is something about them individually and in combination that just feels warm and homey, the perfect flavour for winter.
So here’s the recipe:
1.5 cups gluten free self raising flour
1 cup brown sugar
1/2 tsp baking soda
1 cup melted butter
1/2 cup honey
1/4 cup milk
2 tbs poppy seeds
sliced almonds for the top
*Preheat the oven to 180*
Mix all the dry ingredients together.
Whisk your eggs together with the butter, milk, honey.
Mix into the dry ingredients.
Stir in the poppy seeds.
Spoon the batter into a lined muffin pan – 2/3 of the way full.
Bake for 25 minutes.
Take out and sprinkle with almonds then leave to cool.
Hope you enjoy. For those who aren’t gluten-free, substitute the self raising gluten-free flour with normal self raising flour.
Also, look out over the weekend for my special “Whisking It @ Oppikoppi” post ^_^ it’s a fun one and for everyone who likes camping there will be goooood tips for cooking some delicious stuff over a fire in the bush!
Till next time internet friends.