Lemon Poppy Seed Muffins

Makes 12 muffins

• 1 cup plant milk
• 1 teaspoon apple cider vinegar
• 1/2 cup + 2 Tbsp sugar ( I used coconut sugar)
• 1/4 applesauce
• 1 lemon, zest and juice
• 2 cups flour ( I use sprouted whole white wheat flour)
• 1/4 tsp baking soda
• 2 1/2 tsps. baking powder
• 1/2 tsp salt
• 3 T poppy seeds

Instructions:

• Preheat oven to 375.
• Put liners in muffin tin.
• Combine and whisk milk, vinegar, sugar, applesauce, lemon juice and zest, set aside.
• Combine all of the dry ingredients and whisk.
• Gently stir to combine wet and dry but don’t overmix.
• Bake for 18-23 minutes or when a toothpick comes out with dry crumbs.

Lemon coconut glaze:

• 1/4 cup coconut butter
• 1/2 lemon zested & Juiced
• 1/4 cup pure maple syrup
• 1 Tablespoon brown rice syrup

Combine all ingredients in a small sauce pan and warm just until coconut butter is melted. Remove from heat and let cool. It will thicken as it cools.