Hands down these are the muffins I get the most requests to make, and garner the most compliments. I can’t believe I never shared here. Sorry. Whether it’s a school function or a team snack. They work for all ages and diets. I hate to say upfront that they’re vegan because then some may not want to try them. But they are. I can’t even tell you where I got the recipe. I found it online, printed it, and pasted it in my recipe notebook when my sister was just starting a vegan lifestyle. I made them for Easter brunch about 7 years ago and have been making them ever since. They check a lot of boxes for diets, but no they’re not gluten free. If you have a lemon tree, you can make these at a moments notice.
Lemon Poppyseed Muffins
Makes 12 muffins
- 2 cups all purpose flour
- 2/3 cup sugar
- 1 tablespoon baking powder
- 5 teaspoons poppy seeds
- 1/2 teaspoon salt
- 3/4 cup soy, almond or rice milk (I’ve been using Ripple)
- 1/4 cup fresh lemon juice
- 1/2 cup canola oil
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
Preheat the oven to 375F. Lightly grease a muffin tin.
In a large mixing bowl, mix together flour, sugar, baking power, poppy seeds, and salt. Make a well in the center and add milk, lemon juice, zest and vanilla. Mix just until moistened.
Fill muffin cups 3/4 full and bake for 15 – 20 minutes or until muffins are lightly browned on top and a toothpick inserted in center comes out clean. Transfer to cooling racks.
