BREAKFAST/GFCF
Lemon Poppy Seed Muffins
Ready in 25 minutes
Serves 12 muffins
438 calories
Ingredients for Cooking Day
- 1 cup powdered sugar, sifted
- 1 tablespoon lemon juice
- 1 teaspoon unsweetened almond milk, or more as needed
Cooking Instructions
- Defrost Frozen Muffins: By setting out overnight or by microwaving until warm.
- Prepare Lemon Glaze: As the muffins is warming, prepare the lemon glaze. In a small bowl, combine sugar, lemon juice, and almond milk, and whisk until smooth. Add more almond milk as necessary until you get a thick yet pourable consistency.
- Drizzle Glaze Over Muffins: Pour the lemon glaze on top of fully-cooled gluten-free lemon poppyseed muffins and let the lemon icing drizzle down the sides. Allow the lemon glaze to set, for at least 15 to 30 minutes, before serving.