Lemon Poppy Seed Muffins

These are a snap to whisk up. Paul reminded me one morning that one of his work colleagues was leaving - that day - and "we really should have made him something". So, I took up the gauntlet, hoped that he liked Lemon and made these.
I use an all yogurt milk (my favourite is Alpro) but you can use a 50/50 milk/yogurt split if you prefer. The yogurt replaces the old tender-maker, Buttermilk and works just as well - cruelty free.
Makes 12
2 cups flour
3/4 cup sugar
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup poppy seed
1 cup vegan Yogurt (plain or vanilla)
3 tsp Egg Replacer whisked up
with 4 tbsp Water
1/4 cup vegetable oil
Zest of one Lemon
1/2 cup fresh squeezed lemon juice
Preheat oven to 180c.
Line a 12 cup Muffin Tin.
In a jug, whisk together the oil, yogurt, lemon juice and whisked egg replacer.
In a large bowl, sift the dry ingredients except for the poppy seeds.
Stir in the poppy seeds and lemon zest.
Make a well in the middle and pour in the wet ingredients.
Stir until just combined. The mixture should still have a few little lumps.
Pour into the prepared muffin cases and bake for about 18-20 minutes or until they are risen and just spring back to the touch.

These can - as usual - be made gluten-free by using Doves Farm Self-Raising Flour (or your favourite mix).

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