1. Preheat oven to 375. Coat 3 mini muffin tins with cooking spray.
2. In a large mixing bowl, combine the flour, baking powder, salt, sugar and poppy seeds.
3. In a separate bowl, combine the egg, milk, coconut oil, yogurt and lemon zest/juice. Add to the dry ingredients and stir to combine.
4. Fold in the strawberries. Scoop the batter into each muffin pan.
5. Bake muffins for 20 minutes. Allow to cool before serving. (Store any extra muffins in an airtight container.)
Strawberry, Lemon & Poppyseed Mini Muffins
Makes 2 1/2 dozen
All you need:
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar
1/2 teaspoon poppy seeds
1 egg, beaten
1 1/2 cups milk
1/4 cup coconut oil, melted
1/4 cup plain Greek yogurt
Juice and zest of 1 lemon
1 1/4 cups chopped strawberries
All you do:
1. Preheat oven to 375. Coat 3 mini muffin tins with cooking spray.
2. In a large mixing bowl, combine the flour, baking powder, salt, sugar and poppy seeds.
3. In a separate bowl, combine the egg, milk, coconut oil, yogurt and lemon zest/juice. Add to the dry ingredients and stir to combine.
4. Fold in the strawberries. Scoop the batter into each muffin pan.
5. Bake muffins for 20 minutes. Allow to cool before serving. (Store any extra muffins in an airtight container.)