Makes 8 large muffins

Ingredients

Dry:

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

¼ tsp salt

Wet:

12 drops pure lemon oil

2 tbsp maple syrup or honey

2 eggs or ¼ cup flax eggs

1¼ cup plain yogurt

½ stick melted butter or ½ cup coconut oil

1 tbsp grated lemon zest (peel from 1 lemon)

¼ cup sugar

For the drizzle:

⅓ cup lemon juice, from 1 fresh lemon

6 drops organic pure lemon oil

⅓ cup sugar crystals

3 tbsp water

Instructions

  1. Preheat oven to 375°F. Coat muffin pans with spray oil or line with muffin cups.
  2. In a small bowl, combine and stir all dry ingredients. In a separate larger bowl, mix all wet ingredients (including lemon zest and lemon essential oil). Fold the dry ingredients into the wet ingredients and mix. Fill muffin cups about two-thirds full. Bake at 375°F for 25 minutes or until center is cooked.
  3. While the muffins are baking, make the lemon drizzle. In a small saucepan, combine all ingredients and heat to boiling. Allow the mixture to boil for one minute, then set aside.
  4. When the muffins are done, remove them from the oven and place on a serving dish. Prick each muffin top with a fork several times. Drizzle about two teaspoons of syrup over top of each muffin, allowing the syrup to soak into the middle of the muffin through the fork holes. Pour the remaining syrup over the muffins.
  5. If you didn’t succumb to the temptation to eat all the muffins at once, store them in a sealed container in the refrigerator. They also freeze well!