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
  • FOR THE ICING:
  • 1 cup powdered sugar
  • 3 to 4 tsp lemon juice
  • 1 tbsp water
  • 1 tsp lemon zest
  • 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.
    RECIPE NOTES

    Muffins can be made ahead of time and frozen for up to a month. Thaw and ice before serving.
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