GF SPONGY LEMON POPPYSEED MUFFINS

Ingredients:
1 cup almond flour
1 cup cassava flour
2 eggs
1 tbsp baking powder
1/4 cup vanilla bean ghee, (microwaved for 30 sec) (I used Fourth & Heart)
1/2 cup almond milk
2 tbsp lemon juice
zest of 2 lemons
1 tsp vanilla extract
2 tbsp poppy seeds
1 cup coconut sugar

Icing:
1 tsp ghee, softened
2 ounces cream cheese, softened (*I used Organic Valley)
1/2 cup  powdered sugar
1-2 teaspoons fresh lemon juice
1/2 tsp vanilla extract

Directions:
1. Preheat oven to 350F.

2. Combine wet ingredients and add in coconut sugar. Mix until the sugar dissolves.

3. Combine dry and wet ingredients and pour the batter into the greased muffin dish.

4. Bake for 20 minutes!

5. Let cool, ice, and enjoy!