Gluten & Dairy Free Lemon Poppy Seed Muffins

Crunchy poppy seeds and a hint of cardamom make these lovely lemony muffins all the more lovely.....and yummy!

Gluten & Dairy Free Lemon Poppy Seed Muffins

1/2 cup Organic Coconut Oil, softened

3/4 cup Organic Sugar

2 Large Organic Eggs

6 oz or 1 1/2 cups Whole Grain Gluten Free Flour Blend

3/4 teaspoon guar gum

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

2 Tablespoons Poppy Seeds

1/4 teaspoon Salt

1/4 to 1/2 teaspoon Cardamom

1/2 cup Organic Light Coconut Milk

3 Tablespoons Lemon Juice

1 teaspoon vanilla

Zest of 2 Lemons

Preheat Oven to 350° F

• in the bowl of a stand mixer, cream softened coconut oil and sugar until well combined and somewhat fluffy (will not get as airy as butter and sugar will)
• add in eggs, one at a time and beat well to combine
• in another bowl, combine the gluten free flour blend, baking powder, baking soda, poppy seeds, lemon zest, salt, guar gum & cardamom; stir until there is are no lumps
• set stand mixer to low speed and slowly add the lemon zest & dry ingredients mix to the coconut oil & sugar mixture; alternate with the coconut milk until all flour & coconut milk has been incorporated into the mix
• add lemon juice and vanilla and beat mixture until smooth and fluffy (about a minute)
• spoon batter into muffin pan lined with paper cups; about 3/4 full;  sprinkle a little demerara sugar over each muffin
• bake for 20 to 25 minutes or until a toothpick come out clean
• makes 12 - 16 muffins