Ingredients
-
2
-
1/2
-
1/4
-
2
-
1
-
2
-
1
-
1/2
-
1/3
-
1/4
-
1/3
-
2
-
1
-
-
Directions
Vegan Lemon-Poppy Seed Muffins, 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 ), I found these to have a great, light, texture, for being whole-wheat (use W/W PASTRY flour) but I think more lemon is called for Instead of apple juice concentrate I will try lemonade concentrate next time (we LOVE lemon!) If you are looking for a sweet muffin, this isn’t it (which is fine for us!) These have just a hint of sweetness
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Steps
|
1
Done
|
In a Large Bowl, Combine the Flours, Poppy Seeds, Baking Powder & Soda. Stir Well. |
|
2
Done
|
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
Done
|
Add Remaining Wet Ingredients to the Blender,Except Zest, and Blend Till Frothy, 1-2 Minutes. |
|
4
Done
|
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
Done
|
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
Done
|
Serve Warm or Cool Completely on a Rack Before Storing. Keep Fresh Up to 4 Days, or They Also Freeze Well. |
