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.