Coconut Flour Lemon and Poppy Seed Muffins

These muffins are really light and moist and make a great treat with a cup of tea!

Ingredients (makes about 8 muffins)

50g butter (or coconut oil for dairy free cakes) melted
2 tablespoons coconut milk
3 medium free range eggs beaten
1 tsp vanilla essence
3 tbsp honey (raw is best)
Juice and zest of one large organic lemon
30g coconut flour
Pinch salt
1 tsp gluten free baking powder

Pre-heat the oven to 180 degrees centigrade
Blend together melted butter, coconut milk, eggs, vanilla essence, honey and juice and zest of the lemon
Combine together the coconut flour, salt and baking powder
Whisk the wet ingredients into the dry ingredients until there are no lumps
Pour batter into 8 muffin cases (silicone is good as its non-stick)
Bake for 12 mins on the middle shelf

Note: if you don't like the taste of coconut please don't worry - these really don't taste of coconut at all!