From my kitchen: Lemon Poppy Seed Almond Flour Muffins

I am in quite the muffin kick these days.  Right up there with Easter eggs, tulips, and open-toed shoes, there is just something about spring that I associate with muffins.

Hot out of the oven brushed with just a little bit of butter... is there a better way to start a gorgeous spring morning?

Plus, I like the versatility of muffins.  Using whatever you have on hand at the moment, muffins are forgiving and get along well with all sorts of tasty food combinations.  Apple cinnamon, Earl Grey and Honey, blueberry, zucchini nutmeg, banana nut... the list goes on and on.  Love that!

But today I was craving lemon.  That bright pop of yellow fit my spring time mood.  And what goes better with lemon than the good ol' poppy seed. So without further fuss, let me introduce you to Lemon Poppy Seed Almond Flour Muffins.

  Lemon Poppy Seed Almond Flour Muffins

2 cups finely ground almond flour
1/2 tsp salt
1/2 tsp baking soda
2 tbsp poppy seeds

Zest of 1 lemon

1-2 tbsp lemon juice
2 eggs
1/4 cup butter (or oil of your choice)
1/4 cup honey

Mix dry ingredients in a bowl. In a separate bowl, whisk together the wet ingredients. Combine wet and dry until well incorporated. Pour into lined muffin tins. Bake for 25-30 minutes at 350F (or until golden brown).

Makes about 6 muffins.