Instructions

1. Place the sugar into a large bowl and grate in your lemon zest (I use a microplane to do this). Use your fingertips to rub the zest into the sugar - this will help pull the oils out of the zest, releasing all that lemony flavour.
2. Add the ground flaxseed, milk and oil to the bowl. Stir together to combine. Add the flour, ground almonds, poppyseeds, baking powder, bicarbonate of soda and salt. Stir until mostly smooth (I like to use a whisk for this but a mixing spoon will work too).
3. Chill the batter for at least 1 hour or, preferably, overnight.
4. When you're ready to bake, preheat the oven to 180C (350F) convection / 200C (400F) non-convection. Line a muffin tin with 9 paper muffin liners.
5. Divide the batter among the 9 muffin liners, it should come pretty high up in the liner but not right to the top.
6. Bake for 22-27 minutes, until a skewer poked into the centre of a muffin comes out clean.
7. Remove from the tin and leave on a wire rack to cool before icing.
8. For the icing, place the icing sugar in a small bowl. Squeeze in some lemon juice (start with 1 tsp) and stir together. Keep adding lemon juice a little at a time until you have a thick but drizzleable icing.
9. Spoon the icing over the cooled muffins and leave to set. Store in an airtight container for up to 4 days.