Lemon Coconut Poppy Seed Muffins

Directions

1. 1
   Preheat oven to 400 degrees. Line one muffin pan with liners, set aside.In the bowl of a stand mixer (or a large mixing bowl), combine sugar, coconut oil and lemon zest. Beat until light and fluffy, about 2 minutes.
2. 2
   Add the eggs one at a time, mix until combined.In a medium size mixing bowl combine flour, baking powder, salt and poppy seeds.
3. 3
   Whisk together.
4. 4
   Combine coconut milk, cultured coconut and lemon juice in small bowl. Alternate adding dry ingredients and wet ingredients to the sugar/oil mixture. Once the mixture has come together be careful not to over mix! Scoop batter into the liners, filling ¾ of the way full.
5. 5
   Place in preheated oven and bake for 18-20 minutes or until the tops become lightly golden brown in color.
6. 6
   Remove and allow to cool in the muffin pan for 3 minutes before transferring to a wire rack to cool completely.If desired, prepare the glaze by combine all of the ingredients in a small mixing bowl. Turn cooled muffins upside down and swirl the tops in the glaze. Continue swirling to remove any excess glaze.