the base for our muffins is always the same which makes it super easy to get creative while baking them. Out of the 12 muffins ( there about) that this recipe makes you could have 12 different flavors. Yes we are very very Gourmands. 🙂

Makes 10-12 muffins
Time: 35 minutes

INGREDIENTS

Mixture 1:
2 cups of flour
1/2 cup raw sugar ( or 1/3 if you are adding the icing after, unless you like it very sweet)
3 teaspoons baking powder
1/2 teaspoon sea salt

Mixture 2:
3/4 cup milk
1/3 cup coconut oil
1 egg
zest of 1 small lemon

poppy seeds to taste . we put 1/4 of a cup

Icing mixture:
juice from the lemon that you have stripped from its zest

icing sugar – the amount will depend on how thick you like your icing to be and how much juice your lemon had. 1/4 cup may be enough but I’ll say to taste

RECIPE

1. Preheat oven 205°C
2. Grease muffin cups or line with baking cups
3. In a medium bowl, mix well ingredients of mixture 1
4. In a large bowl, blend ingredients of mixture 2
5. Add mixture 1 all at once to mixture 2; stir
6. Fill baking cups 2/3 full. Sprinkle tops of muffins before baking with topping mixture
7. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool a few minutes before serving.

They are easy and quick to bake, can be stored easily you can make them in advance.
Can be stored for a week in the fridge but chances are they will be all gone before!

We like to pop them in a hot oven for a couple of minutes to make them hot and crisp before eating them but for that you need to save the icing for the last minute.