Grain Free Lemon Poppyseed Muffins
Grain free, gluten free, tree nut free, naturally sweetened
Ingredients
- 6 T. organic butter, melted
- 1 tsp. pure vanilla extract
- ½ c. freshly squeezed lemon juice approx. 4 lemons
- 1 lemon zest
- ½ c. maple sugar
- 4 large organic free-range eggs
- ¾ c. coconut milk (from a can) stirred
- 1½ c. cassava flour
- ½ c. arrowroot flour
- ¼ c. coconut flour
- ½ tsp. baking soda
- ½ tsp. baking powder, gluten free/corn free Ener-G Brand
- 2 T. poppyseeds
- 1 pinch Real sea salt
- ¼ c. coconut milk drizzle
- 1 T. lemon juice drizzle
- 1 T. raw honey drizzle
- ¼ tsp. lemon zest drizzle
Instructions
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Preheat your oven to 350°. Prepare your muffin pan with unbleached baking cups.
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Wash and dry your lemons. Zest one lemon and set aside. Squeeze 3-4 lemons with a citrus squeezer and set aside.
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In a large mixing bowl, cream softened butter, vanilla, and maple sugar. Beat in four large eggs and lemon juice. Add the dry ingredients and mix well.
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Scoop into 12 muffin cups. Bake for 20-22 minutes. Insert a toothpick to ensure they are done. It will come out clean. Remove from teh oven and place on a wire cooling rack.
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Cool for 10 minutes and move the muffins directly on the wire rack.
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While your muffins are cooling, mix together the drizzle. Add drizzle to all or half of the muffins. Store at room tempearuter for 24 hours or refrigerate up to 4 days.