Ingredients
The following ingredients have 27 Servings
- 6 cups flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/4 cup organic whole cane sugar
- zest of 4 lemons
- 1/4 cup poppy seeds
- 1 1/2 cup unsweetened shredded coconut
- 4 eggs, lightly beaten
- 8 tablespoons melted, cooled butter
- 8 tablespoons melted, cooled coconut oil
- 2 cups buttermilk
- juice of 4 lemons
- 1 1/2 teaspoons vanilla
Instruction
- Preheat oven to 400 degrees F. Grease 24 - 30 muffin cups on a standard-sized muffin tin.
- In a large bowl combine the flour, baking powder, baking soda, and salt. Whisk and set aside.
- In a small food processor, pulse the sugar and lemon zest. Alternatively, rub the lemon zest into the sugar using your fingers. This will fully release the oils and fragrance of the lemon peel to create a lemon sugar.
- Add the lemon sugar, poppy seeds, and shredded coconut to the flour mixture. Stir to combine.
- In another bowl, combine the eggs, butter, coconut oil, buttermilk, and lemon juice. Mix well.
- Form a well in the center of the flour. Pour in the liquids and stir until combined using a wooden spoon or spatula. Do not beat or over mix.
- Combine wet and dry, stir with wooden spoon.
- Divide the batter between the muffin cups, filling each cup almost completely full. Bake 400 for 15-25 min. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.