Lemon poppy seed muffins


Zest from 2 lemons
98g Truvía® Baking Blend
260g plain flour
2 tsp baking powder
¼ tsp bicarbonate of soda
¼ tsp salt
190g reduced-fat sour cream
2 eggs
1 ½ tsp vanilla extract
110g unsalted butter, softened
Juice from 1 lemon
2 Tbsp poppy seeds
98g Truvía® Baking Blend, ground in a coffee grinder
Juice from 1 lemon


1. Preheat oven to 200° C.
2. In a large bowl, combine the lemon zest, Truvía® Baking Blend, flour, baking powder, baking soda and salt.
3. In a smaller bowl, combine sour cream, eggs, vanilla, butter and lemon juice and whisk together until smooth.
4. Add the sour cream mixture to the flour mixture. Gently mix together until just combined, then fold in the poppy seeds.
5. Divide batter evenly into paper lined muffin cups.
6. Bake for 18 minutes or until a toothpick comes out clean.
7. Prepare glaze by mixing lemon juice with ground Truvía® Baking Blend.
8. Brush or drizzle glaze on muffins.

With thanks to Truvía® for allowing us to publish this recipe www.truvia.co.uk

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