Desserts à la Mariane

Lemon poppy seed muffins are a classic.

I love the freshness lemon brings to baking and these muffins do not disappoint. In fact, this might just be one of my favorite recipes yet.

If you’re looking for a breakfast muffin, snack, or even dessert, these muffins are for you! Their sweetness is well balanced by the citrus of the lemon and they truly are a treat!

I hope you enjoy.

Muffin Ingredients:

• 1/2 cup freshly suqeezed lemon juice (juice from about 2 large lemons)
• zest from 1 lemon
• 5 cups almond flour
• 1 cup creamed honey
• 2 tbsp poppy seeds
• 1 cup water
• 2 eggs

Muffin Directions:

Put all ingredients into your food processor and process until smooth.

Using coconut oil, grease one 12-cup capacity muffin tin and another 2 muffin cups from a second tin. Using an ice cream scoop or spoon, scoop batter into muffin cups filling almost to the top (makes about 14 muffins).

Bake in preheated 350 degree Fahrenheit oven for 30-35 minutes or until tops are lightly cracked and golden brown and a toothpick inserted into the center of a muffin comes out almost clean.

Let cool for 10-15 minutes before serving.

Store leftovers in the fridge.

Enjoy!