Summer’s floral essence of lavender, tropical freshness of lemons and the nutritional, nutty flavor of poppy seeds makes these the perfect muffin to go completely dairy free!
Welcome To Muffin Madness!
In my family, I have always been known as the muffin queen, simply because over the years I have created about 25 different muffin recipes, and still creating!
As a single mom of 4, during those insanely disjointed, hectic years of age 6 to 16, with school, hobbies, work and hormones, I needed a friend!
Muffins became my antidote to madness. My friend. How? I needed a quick, healthy and affordable breakfast, a to-go snack and I needed the kids to be able to help make them.
And so… as I share my beloved muffin recipes with YOU, one by one, each and every Friday for your weekend treats, or a batch to carry you through the busy week ahead, I hope you will let me know which ones have been your favorites! Yep! 52 Fridays!!
Lavender and Lemon
Why on earth do these two flavors go together? January! It’s January when I have chosen to share this recipe with you and it’s darn cold, grey and gloomy outside here in Maryland.
Summer’s floral essence, reminding me of my lavender fields and the tropical insinuation that lemons always remind me of, needed to be the focus of my kitchen right now. Purple and yellow make me happy and feel like summertime!
Both flavors in a quick bread of very delicate, refreshing and certainly worthy of planning a tea party around.
Woody, nutty, crunchy and unusually nutritious for such a tiny seed. Who ever thought to cook with these tiny, flavor packed seeds, must have fallen into a poppy field!
I have a sister who has flown with the airlines her entire life and now a daughter in law who sits before a grand jury for her legal work. Neither of them are able to eat poppy seeds, or hemp heart seeds, for that matter either.
They are given random drug tests and oddly enough, it is said that poppy seeds show up in the blood as a drug. Good grief! For that reason, I never drop off these muffins to them for a weekend delight.
For the rest of you, though, I hope you will indulge in the delicious flavors in these muffins. If you don’t choose to use the poppy seeds… Leave them out! These muffins taste amazing with or without them!
- Coconut milk
- Coconut oil
- Lemon and zest
- Dried Lavender
- Baking powder
- Confection sugar
- Muffin tin
- Mixing bowl
- Baking paper cups or non-stick spray
- Measuring cup
- Measuring spoons
- Microwave (to melt coconut oil)
- Ice cream scoop (to fill tins with batter)
My Muffin Madness Cookbook
Now that I’ve got you thinking outside the box about muffins, are you ready to try other creative and delicious muffin recipes you won’t find anywhere else?
Hot off the press this year: My Muffin Madness Cookbook!
Lavender and Lemon Poppy Seed Muffins
- Coconut milk -1/2 cup
- Eggs – 2
- Coconut oil – 1/2 cup
- Sugar – 1/2 cup
- Lemon and zest – 1, juiced and zest for topping
- Dried Lavender – 1 tbsp
- Flour – 2 cups
- Baking powder – 1 tbsp
- Salt – 1/2 tsp
- Confection sugar – 1 tbsp for dusting
- Preheat oven to 350
- Prepare muffin tins with baking paper cups.
- Melt and cool coconut oil.
- In a mixing bowl, whisk together the melted coconut oil and sugar. Add lemon juice while whisking. Add eggs and whisk. Add milk and lavender and whisk.
- Add the flour, baking powder and salt to the wet mixture and whisk.
- Divide evenly into the prepared muffin tins.
- Bake until tester comes out clean, about 25 minutes. Cool.
- Dust with confection sugar and top with lemon zest.