Low carb / no grain Lemon & Poppyseed muffins

1/4 cup coconut flour (or soya flour)
4 pastured, local eggs
1/4 cup local honey of choice
1/4 cup coconut oil or butter
1/4 tsp sea salt
1/4 tsp baking soda
1 TBL poppy seeds
1-3 TBL fresh lemon juice (adjust based on how lemony you want the muffins to taste)
Soften coconut oil or butter and blend all ingredients together in a bowl until smooth.   Bake at 180c for about 10-12 minutes.    Makes about 20 mini muffins.