Lemon muffins with poppy seeds

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Ingredients

2 tbsp. ground flaxseed
2 tsp. all-purpose flour
1/3 tsp. granulated sugar
2 tsp. baking powder 1 tsp.
baking soda 1/2 tsp.
salt 3/4 tsp. milk
1/4 tsp.
yogurt (optionally vanilla-flavored)
1/4 tsp. coconut oil
2 lemons
2 tbsp. poppy seeds
1 tsp. icing sugar
Extra lemon zest for garnish (optional)



How to:

Preheat the oven to 180 degrees.
Line a muffin tin with paper cases or spray with cooking spray and set aside.
Place the flaxseed in a bowl and mix with 5 tablespoons of water.
In another bowl, mix the flour, granulated sugar, baking powder, baking soda and salt.
Zest and juice the lemons, reserving 2 tablespoons of the lemon juice for the glaze (the rest will be used for the muffin mixture).
In a medium bowl, mix together the milk, yogurt, coconut oil, lemon zest, lemon juice and flaxseed mixture.
Add the milk mixture to the bowl with the flour mixture.
Add the flaxseeds and mix until well combined with the mixture.
Fill each muffin tin about 3/4 full with the mixture and bake for 25 minutes.
Meanwhile, mix the reserved lemon juice and icing sugar until smooth, adding a little water if necessary for a thinner consistency.
Once cooled slightly, drizzle the muffins with the glaze and garnish with additional lemon zest, if desired.

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