Spelt Lemon Poppy Seed Muffins
w/ elderberry coconut cream frosting
I have been craving sweets since the day light savings time. It might be my way of switching from drinking so much caffeine but wanting a pick me up or it's just a yummy treat that doesn't need a reason! Anyways, these muffins are so delicious I can't get enough! I even caught my husband late at night sneaking in a midnight snack.
It's well balanced with sweetness & freshness from the lemon.
If you don't have elderberry syrup you can still make the frosting without it!
Hope you enjoy
2 cups Spelt Flour
½ cup Sugar
2 tsp Baking Powder
¼ tsp Baking Soda 1 ½ tbsp Poppy Seeds
⅛ tsp Sea Salt
1 Zest of a Lemon
15 oz. (142 g) Vegan Yogurt
⅓ cup Plant-based Milk
¼ cup Coconut Oil
2 ½ tbsp Lemon Juice (1 whole juice of a lemon)
¼ tsp Vanilla Extract
1 can Coconut Cream (or full fat coconut milk)
(** Place in the fridge overnight and make sure to not shake the can. When you open the can, open it upside down so that the cream is at the bottom & you can spill out the liquid from the top.)
½ cup Maple Syrup
2 tbsp Elderberry Syrup (if you don't have elderberry syrup just skip it.)
Preheat the oven to 350 degrees.
In a large bowl add in the dry ingredients & give it a good mix.
In another bowl add the wet ingredients & stir it up.
Next, add the bowl of wet ingredients to the dry while using a spatula to nicely combined the batter.
(Eat some batter because it's so delicious!)
Then, spray a cupcake pan & add the batter. I like to leave it a bit lower than the rim so when they rise its not over flowing. I did about an ice cream scoop of batter for each cupcake.
Bake in the oven for 20-22 minutes.
Make sure after the muffins are done put them on a rack or just take them out of the baking tray & let me cool!
While the cupcakes are baking making the frosting...
Take the coconut can out of the fridge. Like I said earlier, open the can upside down & pour out the liquid (can save the liquid for smoothies or curries).
Place the cream in a chilled bowl & beat with a hand mixer for 30 seconds.
Next, slowly add in the maple syrup & elderberry syrup. Whip for about 1 minute until creamy. (If it doesn't become a fluffy whip its okay. Mine wasn't to fluffy. I still used it & it tasted yummy!).
Place the cream in the fridge till cupcakes are done.
Again LET THE MUFFINS FULLY COOL before adding the frosting. (I know waiting is so hard.. sneak a warm bite of 1 muffin.. I won't tell!).
Dip the muffins in the frosting or put some in a pipping bag & lightly frost the muffins.
Optional: Add a frozen berry to the top of each muffin or/and a little more lemon zest!