breaking the fast with poppy seed & lemon tea muffins

When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”

“What’s for breakfast?” said Pooh. “What do you say, Piglet?”

“I say, I wonder what’s going to happen that’s exciting today?” said Piglet.

Pooh nodded thoughtfully.

“It’s the same thing,” he said.


I haven’t always been a breakfast girl. My mum would unsuccessfully try to tempt me with “Some toast? Cereal? At least a glass of orange juice…” but no. Lunch was ordinarily my first meal of the day. I couldn’t face eating so early, for some uncanny reason. Yes – I was a stupid kid.

Nowadays, I’m a die-hard breakfast fanatic. Poached eggs, avocado, muesli, french toast, yoghurt, porridge… I am the only member of my family who will wake up and have breakfast straight away. Heck, it’s a bewilderment if my little sister is awake before midday.

Coupled with an outrageously caffeinated cappuccino from our espresso machine – a.k.a the love of my life – breakfast is part of my daily routine that I could never again forgo. Last night I had a sudden baking urge. Otherwise called coursework procrastination. I hastily noted down a basic muffin recipe and adapted as I went along to make them ‘breakfast suitable’. Subbing caster sugar for coconut palm, butter for coconut oil, white all-purpose flour for wholegrain spelt; these moist, naturally sweetened beauties were born. Poppy seeds add a satisfying crunch to these, along with numerous nutritional benefits to fuel you up for the day ahead. I present to you poppy seed & lemon tea breakfast muffins. 

POPPY SEED & LEMON TEA MUFFINS (makes 5 medium sized muffins, easily doubled for 10)

  • 2 tbsps poppy seeds
  • Zest of 1 lemon and a squeeze of lemon juice
  • 1 tsp vanilla extract
  • 80g coconut palm sugar (or any other soft brown sugar)
  • 140g wholegrain spelt flour
  • 1 tsp baking powder
  • Pinch of salt
  • 1 egg
  • 1 tbsp coconut oil
  • 100ml almond milk
  • 3 breakfast tea bags
  1. Preheat the oven to 180C.
  2. Heat the milk to simmering point then add the tea bags to infuse for 5 minutes. Fish out the tea bags and return the almond milk to the heat, adding the coconut oil, lemon zest and vanilla, stirring to combine. Allow this to cool for 10 minutes.
  3. Sift together the flour and baking powder then add the coconut sugar, salt and poppy seeds.
  4. In another bowl, beat the egg and add a squeeze of lemon juice. Add the cooled almond milk mixture and whisk together. Pour this on to the dry ingredients and mix to combine. Avoid over working or the muffins will not rise.
  5. Fill a muffin tray with the batter and bake for 25 minutes. When nicely golden and, remove from the oven and cool on a wire rack.


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