Lemon Poppy Seed Muffin

Lemon Poppy Seed Muffins are my all time favourite muffins. They are just the right amount of sweet combined with just the right amount of sour. They are perfect for spring/summer days. And you can either have them for breakfast and pretend that they're healthy due to the lemon, or you can have them with your afternoon tea. Top them with a lemon based icing and I can guarantee you that everyone will love you. Here's the recipe*:





Ingredients:



2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup coconut milk
1/2 cup canola oil
1/4 cup lemon juice
2 tablespoons lemon zest
1 tablespoon pure lemon extract
1 tablespoon poppy seeds
Icing:
1 cup powdered sugar
3 to 4 teaspoons lemon juice
1 tablespoon water
1 teaspoon lemon zest

I didn't use any lemon extract but instead used the zest of 3 lemons. Also I used Provamel's rice-coconutdrink instead of pure coconut milk.

How to make the muffins + icing:

-Preheat the oven to 200°C.
-In a large bowl, whisk together all the dry ingredients (flour, sugar, baking powder, baking soda and salt).
-In a different bowl, whisk together the coconut milk, canola oil, lemon juice, lemon zest and pure lemon extract.
-Pour the wet mixture into the dry mixture and whisk until combined. Add poppy seeds.
-Fill your muffin liners about two-third full with batter. Bake for 15 minutes. Let the muffins cool completely before icing.

Icing:
Whisk the ingredients together. Add a layer of icing on top of each muffin



Enjoy!




*I got this recipe out of a book I took pictures of. If anyone knows the book I got this from, please let me know!