
Lemon Poppyseed Mini Muffins
Ingredients
WET
- 1/4 Cup Lemon, juiced
- 1 Tsp Lemon zest
- 2 Pasture raised eggs, room temp!
- 1/4 Cup Honey
- 1 Tsp Vanilla extract
DRY
- 1 + 1/4 Cup Oat Flour
- 1 Tbsp Poppyseeds
- 1 Tsp Baking powder
- Big pinch Salt
LEMON GLAZE
- 1 Cup Powdered sugar
- 1/2 Tsp Vanilla extract
- 1-2 Tbsp Lemon juice
- Zest From one lemon
- 1-2 Tsp Water – if it needs to be thinned
Instructions
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Preheat oven 375F and line mini muffin pan with parchment paper (I cut mine into mini squares and they fit perfectly)
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Zest and juice the lemon into a bowl – begin to add all other wet ingredients. whisk well to make sure everything is fully combined.
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Add the dry ingredients (first start with 1 cup of oat flour – if it seems runny add the 1/4 cup)
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Once batter is fully incorporated distribute into mini muffin pockets and bake for about 10 minutes!
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While waiting mix up the glaze and pour it over top as soon as removed from the oven or save on the side to top individually! Enjoy!