🥕 Ingrédients

• 1 3/4cupsSpelt flour(can sub all-purpose flour, 1-1gluten-free flour)
• 1 tspbaking powder
• 1/2 tspbaking soda
• 1/4 tspsalt
• 2 tbsplemon zest
• 1/2cuporganic cane sugar, honey ormaple syrup
• 1egg
• 1cupgreek yogurt(can sub dairy-free yogurt)
• 1/4cupmilk
• 1/4cupfreshly squeezedlemon juice
• 1/3cupavocado oil(can sub butter orcoconut oil)
• 1.5 tspvanilla extract
• 3 tbsppoppy seeds

👨‍🍳 Instructions

1. Preheat the oven to 350 degrees F and line amuffin pan.
2. Mix the sugar and lemon zest together in another bowl.
3. In a large mixing bowl,whisktogether the egg, Greek yogurt, milk, lemon juice, avocado oil andvanilla extract.
4. Add the lemon sugar to the wet ingredients and mix until the sugar is dissolved.
5. Add the flour, baking powder, baking soda and salt into the bowl of wet ingredients and gently mix just until combined. Don’t overmix.
6. Add the poppy seeds and gently mix again.
7. Spoon the batter into the muffin pan filling 3/4 of the way full.
8. Bake for 16-20 minutes or until a toothpick comes out clean.
9. To make the glaze mix together the powdered sugar and lemon juice, then use a spoon to drizzle the glaze onto the muffins. (Let the muffins cool before adding the glaze.)