Vegan Lemon-Poppy Seed Muffins Recipe
These are truly delectable muffins. They have a very light texture, crunchiness from the poppy seeds and a heavenly lemon-maple flavor. Wonderful for breakfast; try with apple butter or strawberry jam. (From "The Vegan Sourcebook")
Ingredients
- 2 cups whole wheat pastry flour
- 1/2 cup barley flour or 1/2 cup additional whole wheat pastry flour
- 1/4 cup poppy seed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons flax seeds
- 1 cup water
- 1/2 cup frozen apple juice concentrate, thawed
- 1/3 cup fresh lemon juice
- 1/4 cup canola oil
- 1/3 cup pure maple syrup
- 2 tablespoons lemon zest (coloured part only)
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine the flours, poppy seeds, baking powder & soda. Stir well.
- Place the flax seeds in dry blender and grind into a powder. Add 1/2 cup of the water and blend till it's a gummy consistency, about a minute.
- Add remaining wet ingredients to the blender,except zest, and blend till frothy, 1-2 minutes.
- Stir the zest into the blended mixture. Pour the wet ingredients into the dry and stir just until everything is evenly moistened- Do Not Over mix! The batter will be fairly stiff.
- Immediately spoon the batter into 12-15 muffin cups with papers in them. Bake until the "toothpick tester" is clean and the muffins are lightly browned, about 20 minutes.
- Serve warm or cool completely on a rack before storing. Keep fresh up to 4 days, or they also freeze well.
Add Your Own Notes
Nutrition
Serving: 67gCalories: 200.3kcalCarbohydrates: 32.1gProtein: 4.3gFat: 7.1gSaturated Fat: 0.6gSodium: 172.1mgFiber: 4gSugar: 10.7g
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