Lemon Poppy Seed Muffins By Chloe Coscarelli
Makes 14 muffins
Muffins can be made in advance and frozen for up to 1 month. Thaw and apply icing before serving.
2 cups all-purpose flour*
¾ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup coconut milk
½ cup canola oil
¼ cup lemon juice
2 tablespoons lemon zest (about 2 lemons)
1 tablespoon pure lemon extract
1 tablespoon poppy seeds
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1 teaspoon xanthan gum
1 cup powdered sugar
3 to 4 teaspoons lemon juice
1 tablespoon water
1 teaspoon lemon zest
To make the muffins: Preheat oven to 400 degrees. Line a 12-cup cupcake pan with cupcake liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together coconut milk, oil, lemon juice, zest, and lemon extract. Pour the wet mixture into the dry mixture and whisk until just combined. Fold in poppy seeds. Do not over mix.
Fill the cupcake liners about two-thirds full with batter. Bake for 15 minutes, or until a toothpick inserted in the center of the muffin comes out dry with a few crumbs clinging to it. Cool the muffins completely before icing.
To make the icing: Whisk the powdered sugar, lemon juice, water, and zest in a small bowl until smooth.
Spread a thin layer of icing over each muffin.
It’s been a whirlwind summer (I’m planning on an end-of-summer post), but our family was initiated in the swim team family this year. Haven was just in the advanced juniors, so she didn’t compete, but she really loved being a part of a team and getting better at swimming. So much so that last weekend she swam 13 laps (650 meters) all by herself one Sunday. When I asked what she was going to do now that swim team was over she said “practice laps”.
Tonight was the end of year party…we didn’t stay long…but were there long enough for her to score her trophy.
I see more swim team in our future.