Lemon Poppy Seed Muffins

One flavor that I love is lemon…as long as it is natural.  No artificial lemon flavor for me.  These muffins have great natural lemon flavor and tartness.  They are also not too sweet to have in the morning or for a snack, and they are easy to throw together (especially if you do what I do and have the dry ingredients mixed together in ziplock bag in the freezer).   They freeze well, and the lemon syrup that is brushed on top gives them a nice zing to wake you up in the morning. 


Lemon Poppy Seed Muffins
Yields 12
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  1. 1-1/2 cups sorghum flour
  2. 1/2 cup brown rice flour
  3. 2/3 cup potato starch
  4. 1/3 cup tapioca starch
  5. 4-1/2 teaspoons psyllium powder
  6. 1 tablespoon baking powder
  7. 1/2 teaspoon baking soda
  8. 1/2 teaspoon salt
  9. 3 tablespoons poppy seeds
  10. 1 cup sugar
  11. 1-1/2 cups So Delicious Cultured Coconut, plain
  12. 1/2 cup applesauce mixed together with 1 teaspoon baking powder
  13. 1 tablespoon lemon zest
  14. 8 tablespoons coconut oil, melted and cooled
  15. 1/4 cup sugar
  16. 1/4 cup lemon juice
  1. Preheat oven to 375˚.In a large bowl, and spray a muffin tin with cooking spray. In a large bowl, whisk together flours, starches, psyllium, baking powder, baking soda, salt, poppy seeds, and sugar (in other words, all ingredients up to the cultured coconut).
  2. In a small bowl whisk together cultured coconut, applesauce mixture, and lemon zest. Add yogurt mixture to dry ingredients. Stir in melted coconut oil.
  3. Using a greased 1/3-cup measuring cup (or a large 1/3-cup cookie scoop which is what I prefer), portion out the batter into the muffin tins. Bake for 25-30 minutes, or until toothpick comes out clean and the tops start turning golden brown.
  4. While muffins are cooking, stir together 1/4-cup of sugar and lemon juice. Heat over medium heat until slightly thickened, about 5 minutes.
  5. Now for one of the hardest parts of the recipe: let the muffins cool in pan for 5 minutes before flipping them out onto a cooling rack. Brush muffins with lemon syrup and allow to cool for 10 minutes (the hardest part).
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Because of the ease of preparation and the balanced sweetness, these make a good snack.  Consequently, I decided to also enter it in the So Delicious and Go Dairy Free Snackable Recipe Contest.Snackable-Recipe-Contest-Badge

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