Gluten and Dairy Free Lemon Poppyseed Muffins

Makes 12-16 muffins

¼ cup honey
½ cup softened butter
2 large eggs
1 Cup Toffutti Sour cream or Greek yogurt (mix in 2 tbsp lemon juice and 1 tsp lemon rind into this to make it lemon yogurt or alternatively you could use lemon flavored yogurt)
1 Medium lemon zested and juiced
1 ½ tsp vanilla extract
2 cups gluten free flour mix or whole-wheat flour
2 ½ tbsp. poppy seeds
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt

Preheat oven to 350. Line or grease muffin tin.

In mixer beat honey and butter until fluffy. Beat in one egg at a time. Mix in sour cream/yogurt, lemon zest and vanilla extract.

In medium bowl, stir together flour, poppy seeds, baking powder, baking soda, and salt.

Stir together wet and dry mixtures, folding until combined yet still lumpy.
Do not over mix.

Divide batter evenly over muffin cups. Bake for 17-20 minutes.

Lemon Curd

¾ cup fresh organic lemon juice
1 TBSP grated lemon zest
½ cup honey
3 eggs
½ cup unsalted butter or dairy free butter such as earth balance.

In a saucepan combine lemon juice, lemon zest, honey, eggs and butter. Cook over medium-low heat until thick enough to hold marks from Wisk. (about 6-8 minutes).
Take off heat and let cool slightly. After 10 minutes, use a mixer to smooth out the curd making it nice and creamy (you can skip this step if you like).

Put curd into a squirt bottle and insert the end of the bottle into your lemon poppy seed muffins. Squeeze a tablespoon or so into the center of the muffin!

YUM!!!