Lemon Poppyseed Muffins

…with coconut cream in the batter!


1 3/4 cups flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 Tbsp poppy seeds
6 Tbsp butter, melted
1 cup canned coconut cream (should be unsweetened)
1 large egg, beaten
1 1/4 cups sugar (SUPER FANTASTICALLY SWEET! So maybe just 1 cup.)
1 Tbsp fresh lemon juice
2 Tbsp grated lemon peel/zest
1 tsp vanilla

Preheat oven to 400 degrees, and line 12 standard muffin cups.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.

In a larger bowl, mix the hot melted butter, coconut cream, egg, and sugar until well blended. Mix in the lemon juice, lemon peel, and vanilla.

Gradually whisk the flour mixture into the wet ingredients. Divide batter among muffin cups, and bake for ~17-20 minutes, or until muffins are lightly browned and a toothpick comes out clean.


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