Batter:

225 g Plana vegetable rice drink

1 teaspoon vinegar

290 g gluten-free flour

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

3 tablespoons poppy seeds

125 g erythritol (or a sweetener of your choice)

60 g vegetable oil

Squeezed juice and grated zest of two lemons

1 teaspoon vanilla flavouring

Topping or Glaze:

3-4 tablespoons erythritol powder (or a sweetener of choice)

1 teaspoon lemon juice

1 tablespoon Plana vegetable rice drink

Directions:

Heat the oven to 190 degrees.

Mix the vegetable rice drink and vinegar in a small bowl. Allow to stand for 5 minutes while preparing the dry ingredients.

In a larger container, mix the flour, baking powder, baking soda and poppy seeds.

Mix the erythritol, oil, lemon juice and grated zest and vanilla flavouring in a separate container. Stir and add the mixture of milk and vinegar. Mix well until uniform.

Add the wet ingredients to the dry ones and mix well using an iron whipping blade to form a smooth and lump-free mixture.

Spread the mixture evenly in a muffin tray lined with baking sheets and fill it almost to the top. You can use an ice cream ladle, filling about 3/4 of it in each case.

Put the baking tray in the oven and bake for 16 minutes or more, until an inserted toothpick does not have raw dough on it.

Meanwhile, prepare the topping.

Mix 3 tablespoons of erythritol powder in a smaller cup. Add the lemon juice and vegetable drink. Stir and, if necessary, if the topping or glaze is too liquid, add another tablespoon of erythritol powder.

Take the baked muffins out of the oven and leave them in the tray until they have cooled down completely. To keep the crust soft, you can cover the baking tray with a piece of foil during cooling.

Pour the prepared topping over the cooled muffins, decorate if desired and serve. Store in a sealed container.