Summer’s floral essence of lavender, freshness of lemons the nutritional, nutty flavor of poppy seeds, the perfect winter muffin to remind us of summer.
Course Muffins
Cuisine European Fusion
Keyword Lavender Lemon Poppy Seed Muffin
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 12servings
Equipment
12-cup muffin tin
12 cupcake liners
Ingredients
1/2cupCoconut milk
2Eggs
1/2cupCoconut oil
1/3Lavender sugar buds crushed in sugar
1tbspLemon juice
Lemon zestgarnish
1tbspDried Lavender
2cupsFlour
1tbspBaking powder
1/2tspLavender salt
1tbspIcing sugar optional
Instructions
Preheat the 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, milk, 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.
Notes
If you are concerned poppy seeds will show up in a drug test, leave them out. These dairy free muffins are to delicious not to make!