Lemon Poppy Seed Muffins
Ingredients
- 2 c spelt and 1c oat flour / cassava flour
- 1 c light honey
- 3 tbsp poppy seeds
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 c plain coconut milk yoghurt
- 1 1/2 tbsp grated lemon zest
- 2 large eggs
- 8 tbsp unsalted butter or coconut oil melted and cooled
Preparation
Heat oven to 180 deg C and grease a 12-cup muffin tin (larger muffins) or 24-cup mini muffin tin
Whisk flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl
In a separate bowl, whisk yogurt, lemon zest, and eggs until smooth.
Gently fold yogurt mixture into flour mixture until just combined. Fold in melted butter or coconut oil. Do not overmix.
Divide batter evenly among prepared muffin cups and bake until golden brown and toothpick inserted in the centre comes out clean, 20 to 25 minutes. Rotate muffin tin halfway through baking
