Lemon Poppy Seed Muffins
Ingredients
- 3 cups spelt flour (or plain wheat flour)
- 1 cup coconut sugar
- 4 Tbsp poppy seeds
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups coconut yoghurt (or plain yoghurt if you do dairy)
- 1/2 cup almond milk
- 2 Tbsp grated lemon zest
- 2 large eggs
- 8 Tbsp unsalted butter, melted and cooled
Vegan substitutes
- Coconut oil for butter
- Chia eggs for eggs
Preparation
Preheat oven to 180C and grease a 12-cup muffin tin.
Whisk the flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl.
In a separate bowl, mix the yoghurt, lemon zest, and eggs until smooth.
Gently fold the yoghurt mixture into flour mixture until just combined.
Fold in melted butter. Do not overmix. If you overmix, the muffins will be dense and dry.
Divide the batter evenly among prepared muffin cups and bake for 20 to 15 minutes until a toothpick inserted in the centre comes out clean.
