Lemon-Poppy Seed Muffins with Lemon Icing
Serves Up To
3 cups Blue Diamond Almond Flour
½ cup coconut flour
½ cup granulated sugar
1 Tbsp. gluten-free baking powder
1 Tbsp. finely grated lemon zest
3 tsp. poppy seeds
½ tsp. salt
4 large eggs
1 cup unsweetened Almond Breeze Almond milk (Vanilla or regular)
½ cup coconut oil.
1 cup powdered sugar
4 Tbsp. fresh lemon juice
Preheat oven to 350°F; line 12 muffin cups with paper liners and spray the inside of the liners with cooking spray. Combine the first 7 ingredients in a large bowl. Make a well in the center.
Combine the eggs, almond milk and oil in a small bowl with a whisk. Add to the dry ingredients; stir until combined (batter will be very thick).
Divide evenly among prepared cups, about a scant ¼ cup each. Bake 24 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool in pan 5 minutes; remove muffins to a rack to cool completely.
Combine the powdered sugar and lemon juice in a bowl; drizzle over cooled muffins. Garnish with lemon peel if desired.
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