This started as an attempt to make lemon poppy seed pancakes from Joy the Baker. After I added the dry ingredients the batter was much to thick to make into pancakes. So I went to plan B and instead created muffins. After the batter was evenly distributed amongst the cupcake pans I realized that I had forgotten the sugar. So while they were baking, I made a simple lemon syrup. After the muffins were finished baking and while they were still hot, I drizzled the muffins with the sugar syrup. Alas, here are the lemon poppy seed muffins.

4 tablespoons sugar
2 tablespoons of fresh lemon zest
1 1/2 cups rice flour
1/2 cup almond flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons poppy seeds
2 cups coconut milk
2 large eggs
2 teaspoons vanilla
4 tablespoons coconut oil, melted and cooled
juice of one lemon

Preheat oven to 350 degrees F. Lightly grease or line a muffin tin, set aside.

First make lemon sugar by combining only 2 tablespoons of sugar and fresh lemon zest. Using your fingers message zest into sugar to release lemon oil into sugar, then set aside. Whisk together all dry ingredients, set aside. Whisk together all milk, eggs, vanilla and oil. Add wet ingredients to dry ingredients and stir to combine. Place batter into muffin tins and bake for 25-35 minutes depending on your oven. While muffins are baking, make lemon syrup. First heat a pan on medium high heat, add the remaining 2 tablespoons of sugar and the juice of one lemon. Heat and stir until sugar dissolves and thickens into a syrup. Once muffins are done, remove from oven and immediately pour 1 teaspoon of lemon syrup over muffins and let cool in pan for 5 minutes. Remove muffins and place on a cooling rack until cool.