LEMON POPPY SEED MUFFINS
SERVES 14 MUFFINS
FOR THE MUFFINS:
2 cups all-purpose flour
3⁄4 cup sugar
1 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
1 cup coconut milk
1⁄2 cup canola oil
1⁄4 cup lemon juice
2 tbsp lemon zest (about 2 lemons)
1 tbsp pure lemon extract
1 tbsp poppy seeds
NUTRITIONAL VALUES
Calories: 168kcal
Fat: 7.7g (1.7 S.Fat)
Carbs: 17.4g
Protein: 7.9g
Sugar: 3.3g
Sodium: 64mg
METHOD
To make the muffins:
Preheat the oven to 200°C/400°F. Line a 12-cup cupcake pan with cupcake liners.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together the coconut milk, oil, lemon juice, zest, and lemon extract in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Mix in the poppy seeds. Avoid overmixing.
Fill the cupcake liners about two-thirds of the way with batter. Bake for 15 minutes, or until a toothpick inserted into the center of the muffin comes out dry with a few crumbs attached. Allow the muffins to cool completely before icing.
To make the icing: In a small mixing bowl, combine the powdered sugar, lemon juice, water, and zest.
Cover each muffin with a thin layer of icing.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together the coconut milk, oil, lemon juice, zest, and lemon extract in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Mix in the poppy seeds. Avoid overmixing.
Fill the cupcake liners about two-thirds of the way with batter. Bake for 15 minutes, or until a toothpick inserted into the center of the muffin comes out dry with a few crumbs attached. Allow the muffins to cool completely before icing.
To make the icing: In a small mixing bowl, combine the powdered sugar, lemon juice, water, and zest.
Cover each muffin with a thin layer of icing.
RECIPE NOTES
Muffins can be made ahead of time and frozen for up to a month. Thaw and ice before serving.
