Ingredients
Dry Ingredients:
1 1/2 cup Pamela’s Pancake & Baking Mix
1/2 cup coconut flour
2 tsp. Baking powder
1/2 tsp. Sea salt
1 cup organic cane sugar or 1/2 C golden monk fruit
1 Tbsp. Poppy seeds
Zest from 1 large lemon
Wet Ingredients:
2 eggs
1/2 cup olive oil, butter or an alternative butter
1 Tbsp.+ 1 tsp. lemon extract
1/2 cup milk: hazelnut, almond or coconut
1/4 cup lemon juice, fresh
Instructions
- Blend the dry ingredients together.
- Whisk the wet ingredients together.
- Add the wet ingredients into the dry ingredients and mix together just until all is incorporated but not over mixed.
- Either use muffin liners or grease muffin tins with oil.
- Fill cups 3/4 full.
- Bake in pre-heated 375-degree oven for 17 minutes until muffins feel firm.
- Let cool and top with lemon glaze. Recipe follows.
Lemon Glaze
1/2 cup powdered sugar
1-2 Tbsp. Fresh lemon juice
1/4 tsp. lemon extract
Whisk all ingredients together.
Drizzle over warm or cool muffins
Garnish with lemon zest curls
Notes
NOTE: Store muffins in an airtight container for up to 5 days.
Variations: Dairy Free: Omit butter and use oil or butter alternative. // Paleo: Use grain free blend or fine ground almond flour // Vegan: Use egg substitute
- Prep Time: 10 minutes
- Cook Time: 17 minutes