- 2 cups whole wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- zest of 1 lemon* (about 1 Tbs)
- juice of 1 lemon (about 1/4 cup)
- 1/2 cup buttermilk
- 1/2 cup honey granules (or sugar)
- 1/3 cup coconut oil, melted (or butter)
- 1/2 tsp lemon extract (or 2 more tsp of lemon zest)
- 2 eggs
Whisk together the flour, baking powder, and salt. In a separate bowl, combine the lemon zest, lemon juice, buttermilk, honey granules, coconut oil, lemon extract, and eggs; beat well. Blend in the flour mixture until combined. Place muffin liners in 10 muffin cups, and pour the batter evenly into the cups. Bake at 400 degrees for 18-20 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean. Cool a few minute before removing from tin. Serve warm (these taste incredible warm), or cool on wire racks.
*You can get the zest from the lemon by scraping it against a cheese grater. But make sure that you do this before juicing the lemon!
makes 10 muffins