{Allergy Free} Lemon Poppyseedless Muffins

Bee has a sensitivity to most seeds so we're not taking any chances with poppyseeds.  But that doesn't mean that she can't enjoy lemon "poppyseed" muffins.  We just omit the poppyseeds.  These buttery, lemony muffins are a favorite breakfast of Curly.  The tart glaze is perfect on the warm muffins.

Lemon Poppyseedless Muffins

3 cups flour blend

3/4 teaspoon xanthan gum

1 Tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup plus 2 Tablespoons Earth Balance

1 cup sugar

3 teaspoons egg replacer whisked with 4 Tablespoons rice milk

1 1/2 cups plain coconut yogurt (3 containers)

3 Tablespoons lemon zest

Preheat oven to 375.
Whisk together flour through salt.
In separate bowl cream Earth Balance and sugar with mixer.
Add egg replacer and lemon zest and beat well.
Alternately add the dry ingredients and the coconut yogurt, beginning and ending with flour.
Bake for 25-30 minutes.

Glaze:

2 Tablespoons lemon juice

1 cup powdered sugar

Whisk ingredients together and pour over muffins while still warm.

Makes 24 muffins.