Lemon Almond Poppy Seed

Author: Monica Ming

Ingredients:

• ½ cup white sugar

• ½ cup brown sugar

• 1 ½ cups flour

• 1 ½ teaspoons baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 2 eggs

• ¾ cup coconut milk

• ⅓ cup oil (optional)

• 1 tablespoons pure almond extract

• 1 tablespoons poppy seeds

• 1 oz of lemon juice

• zest of one lemon

• 1 oz Licor 43 (optional)

Tools:

• Muffin pan

• Non stick baking spray

• Mixing bowl

Note: Liqueurs in pastries are used to add scents and add moisture.

Instructions:

1. Preheat oven to 350 F.

2. In a large mixing bowl, combine all of the dry ingredients. Mix the white sugar, brown sugar, flour, baking soda, baking powder, and salt until the mixture is free of any large clumps.

3. Add in the two eggs, and mix. Add the milk, lemon zest, lemon juice, Licor 43, mix well, and then add the oil. Mix in the 2 tablespoons of pure almond extract and poppy seeds. Mix until the batter forms, but be sure not to over-mix.

4. Prepare a jumbo muffin pan with large paper liners. If you don't have paper liners, spray the pan generously with cooking spray to prevent the muffins from sticking.

5. Use a measuring cup to scoop the batter into the prepared pan. Fill each well halfway full.

6. Bake the muffins for 20 minutes until lightly golden brown and the tops are fully set.

7. Once the muffins are finished baking, remove them from the oven, and set aside to cool.