Lemon-Poppy seed Muffins with Tangy Lemon Icing
Super-tender little cakes with a tangy lemon glaze. Be sure to use fresh lemon juice for the brightest flavor.
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.
- 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
- Cooking spray