1/4 cup coconut flour
4 pastured, local eggs
1/4 cup local honey of choice
1/4 cup expeller pressed coconut oil or butter
1/4 tsp sea salt
1/4 tsp baking soda
1 TBL poppy seeds
1-3 TBL fresh lemon juice (adjust based on how lemony you want the muffins to taste)
Method:
Soften coconut oil or butter and blend all ingredients together in a bowl until smooth. Bake at 350F for about 10-12 minutes. Makes about 20 mini muffins.
*NOTE: credit for the recipe goes to "http://www.thehealthyhomeeconomist.com/grain-free-lemon-poppyseed-muffins/" THANK YOU!
