LEMON COCONUT POPPY SEED MUFFINS
2 c. all-purpose flour
⅔ c. sugar
½ c. coconut oil
½ c. So Delicious® Dairy Free Cultured Coconut Milk (vanilla)
½ c. So Delicious® Dairy Free Coconut Milk (vanilla)
1 lemon, juiced and zested
2 tsp. baking powder
¼ tsp. salt
2 tbsp. poppy seeds
Optional Lemon Glaze:
½ c. powdered sugar
2-3 tbsp. lemon juice
½ tsp. lemon zest
Preheat oven to 400 degrees. Line one muffin pan with liners, set aside.
In the bowl of a stand mixer (or a large mixing bowl), combine sugar, coconut oil and lemon zest. Beat until light and fluffy, about 2 minutes. Add the eggs one at a time, mix until combined.
In a medium size mixing bowl combine flour, baking powder, salt and poppy seeds. Whisk together.
Combine coconut milk, cultured coconut and lemon juice in small bowl. Alternate adding dry ingredients and wet ingredients to the sugar/oil mixture. Once the mixture has come together be careful not to over mix! Scoop batter into the liners, filling ¾ of the way full.
Place in preheated oven and bake for 18-20 minutes or until the tops become lightly golden brown in color. Remove and allow to cool in the muffin pan for 3 minutes before transferring to a wire rack to cool completely.
If desired, prepare the glaze by combine all of the ingredients in a small mixing bowl. Turn cooled muffins upside down and swirl the tops in the glaze. Continue swirling to remove any excess glaze.
-Adding vanilla flavored coconut products eliminates the need for vanilla extract, however if you love vanilla (or don’t have vanilla flavored coconut products, you can add a ½ tsp. to the batter.
-Try substituting 1c. of all-purpose flour for whole wheat flour for a healthier version.
-For a vegan version, try using your favorite egg replacer.
-For a non-dairy free version, substitute the coconut oil for butter, the coconut milk for whole milk, and the cultured coconut for your favorite coconut flavored yogurt.
-These muffins are delicious with or without the glaze!