Lemon Poppyseed Mini Muffins
- 1/4 Cup Lemon, juiced
- 1 Tsp Lemon zest
- 2 Pasture raised eggs, room temp!
- 1/4 Cup Honey
- 1 Tsp Vanilla extract
- 1 + 1/4 Cup Oat Flour
- 1 Tbsp Poppyseeds
- 1 Tsp Baking powder
- Big pinch Salt
- 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
Preheat oven 375F and line mini muffin pan with parchment paper (I cut mine into mini squares and they fit perfectly)
Zest and juice the lemon into a bowl – begin to add all other wet ingredients. whisk well to make sure everything is fully combined.
Add the dry ingredients (first start with 1 cup of oat flour – if it seems runny add the 1/4 cup)
Once batter is fully incorporated distribute into mini muffin pockets and bake for about 10 minutes!
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!