They can be coated with a lemon glaze when passing from the mold to the grate by dipping the rounded part of the muffin (upside down) in a cream made with 150 g of icing sugar, 3 or 4 tablespoons of lemon juice, ½ teaspoons of grated lemon zest.
Ingredients x about 50 pieces in 5 cm diameter tins
500 grams of flour 0
180 grams of sugar
120 gr coconut oil + one to grease the tins
130 gr coconut milk
1 jar of vanilla-flavored lactose-free yogurt (soya, rice, coconut ...)
1 organic lemon (juice and zest)
2 teaspoons of baking powder
1 pinch of salt
2 teaspoons of poppy seeds
Preheat the oven to 180oC. In a large bowl, mix the sugar, coconut oil and grated lemon zest. Whip for a couple of minutes until fluffy. Add the eggs one at a time while continuing to whisk. In a smaller bowl combine the flour, baking powder (preferably through a sieve), salt and poppy seeds and mix. In a third bowl, mix the coconut milk and yoghurt with the lemon juice. At this point add to the large bowl (with sugar and oil) - alternating - the ingredients of the other two bowls, continuing to mix very gently, being careful not to dismantle the dough. Grease the muffin tins and fill them up to 3/4 full. Bake for 18/20 minutes until the surface is golden. Remove from the oven, allow to cool for a few minutes and then allow to cool completely on a wire rack.