1 teaspoon baking powder (or baking soda works in this case too)
zest of two lemons
2 teaspoons poppy seeds
¼ teaspoon salt
½ cup butter, softened to room temperature (or coconut oil for clean paleo)
¼ cup local, raw honey
6 eggs, at room temperature
½ cup lemon juice (this was 2 small, juicy lemons for me)
Instructions
Heat your oven to 325 F.
Grease a 12-muffin tin or line it with muffin papers.
In a medium bowl, combine the dry ingredients: coconut flour, baking powder, zest, poppy seeds, and salt. Use a whisk to incorporate and combine well. Set aside.
Using a mixer or hand mixer, cream butter and honey together until light and fluffy.
Add the eggs, one at a time allowing each to incorporate before adding the next.
Add the lemon juice. Then turn the mixer to low and add in the dry ingredients.
Scoop ¼ cup of the mixture per muffin into the prepared muffin tin.
Bake for 30-35 minutes. Let them cool at least 10 minutes before removing, then enjoy!
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/lemon-poppy-seed-muffins/