Vegan Lemon-Poppy Seed Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 |
Directions:
1. In a large bowl, combine the flours, poppy seeds, baking powder & soda. Stir well.
2. 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.
3. Add remaining wet ingredients to the blender,except zest, and blend till frothy, 1-2 minutes.
4. 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.
5. 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.
6. Serve warm or cool completely on a rack before storing. Keep fresh up to 4 days, or they also freeze well.
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