Lemon Poppy Seed Muffins

We all know that old saying: when life gives you lemons make lemonade. How about using that fresh lemon juice and make some lemon poppyseed muffins instead. They're bright and citrusy and with those little bits of crunchy poppy seeds, they make for a delicious summer snack! Most recipes for this classic muffin recipe use dairy products, but this recipe is dairy-free just use any non-dairy milk!

Lemon Poppy Seed Muffins 

2 1/2 cups flour 

2 tsp baking powder 

1/4 tsp baking soda 

1/2 tsp salt 

3 Tbs poppy seeds 

1 Tbs lemon zest (one lemon)

1/4 cup fresh lemon juice (about 1 1/12 lemons) 

1/3 cup milk of your choice 

2/3 cup vegetable or canola oil 

2 eggs

3/4 cup sugar 

Lemon Glaze 

3/4 cup confectioner's sugar 

2 Tbs lemon juice (1/2 lemon) 

Preheat the oven to 375°F/190°C

Line a standard-size muffin pan with paper liners or spray with oil. 

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

To get the most juice out of the lemons roll them on the counter using a little bit of pressure. Cut the lemon in half width-wise and squeeze over your hand to catch any seeds. 

In a liquid measuring cup mix together the lemon juice and milk. Add the oil to the lemon milk mixture and mix in the eggs as well. 

Add the liquid mixture to the dry ingredients along with the sugar. Stir together until just combined. Scoop into the prepared muffin tin and bake for 15-18 minutes. Allow the muffins to cool for  5 minutes in the pan and then remove them from the pan and place on a cooling rack. 

While the muffins cool, make the glaze. In a bowl mix together the sugar and lemon juice if the glaze is too loose add a bit more sugar if it's too thick add a little splash of water. 

Once the muffins are cool drizzle the glaze over the top. To prevent making a mess on your counter place the cooling rack on a piece of parchment so the excess glaze drips on to the paper and not your counter. 

Store in an air-tight container for up to 3 days (you'll eat them all before then) they also freeze beautifully. 

Yield: 12 muffins