Lemon Poppy Seed Muffins

Ingredients

Muffins

• 2 cups all- purpose flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup cane sugar
• 2 tablespoons poppy seeds
• 1 tablespoon chia seeds
• ½ cup softened coconut oil
• 1 cup Forager Project Organic Oatmilk
• 1 teaspoon vanilla extract
• 2 small lemons, seeded and juiced
• 1 teaspoon lemon zest

Creamy Lemon Yogurt

• ⅓ cup Forager Project Unsweetened Plain Cashewmilk Yogurt
• 1 tablespoon lemon juice
• 1 tablespoon agave or maple syrup

Prep

Preheat the oven to 350 degrees.  Line your muffin tins with paper cups or spray the pan with a non-stick spray.

First, combine all of the wet ingredients together. In a large bowl add the softened coconut oil, lemon juice, vanilla, oat milk, and lemon zest together and whisk. In a separate large bowl combine the dry ingredients. Add the all- purpose flour, baking powder, baking soda, sugar, poppy seeds, chia seeds, and salt.  Combine the dry and wet ingredients and mix for 30-45 seconds or until combined. It is okay if there is a little bit of flour on the edge of the bowl. You want to make sure not to overmix your batter to keep it light and fluffy.

Using a spoon or a cookie scooper, distribute the batter evenly to your muffin pans, about 2 /3 of the way full. Bake for 16-18 minutes. To test if the muffins are cooked all the way through, stick a toothpick in the middle of your muffin. When the toothpick comes out clean, without any dough on it, then the muffins are ready.

Let the muffins cool in the muffin pan for 5 minutes. Then, carefully remove the muffins from the pan and let cool for 30-60 minutes on a cooling rack.

Combine the creamy lemon yogurt ingredients together and mix. Drizzle the creamy lemon yogurt on the cooled muffins. Garnish with (optional) lemon zest and poppy seeds.

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