Lemon-Poppy Seed Muffins with Lemon Icing

Name: Lemon-Poppy Seed Muffins with Lemon Icing
Cook time: 28 min
Total time: 28 min
Yield: 12
Ingredients: 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 Original Almondmilk (Vanilla or regular); ½ cup coconut oil.; 1 cup powdered sugar; 4 Tbsp. fresh lemon juice; Cooking spray

Cook Time:
28 Minutes: Difficulty:
Easy: Serves Up To:
12 Servings

Nutrition Information

Total Fat	26g

Total Carbohydrates	30g

Cholesterol	60mg
Sodium	270mg

Potassium	92.1 mg
Dietary Fiber	6g
Sugars	21g

Protein	9g

Directions

Step 1 complete
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.
Step 2 complete
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).
Step 3 complete
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.
Step 4 complete
Combine the powdered sugar and lemon juice in a bowl; drizzle over cooled muffins. Garnish with lemon peel if desired.