Lemon Poppy Seed Muffins
2 egg equivalents (e.g., Ener-G Egg Replacer)
2 cups flour*
1/2 cup sugar
1/4 cup poppy seeds
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup soy milk
1/4 cup vegetable or sunflower oil
2 to 3 tablespoons lemon juice
1. Preheat oven to 400 degrees Fahrenheit. Lightly oil muffin pan. Prepare egg replacer; set aside.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Stir in the egg replacer, soy milk, vegetable oil, and lemon juice.
3. Pour into muffin pan and bake for 10 to 12 minutes.
*Note on flour: I made these with whole wheat pastry flour because I was out of regular flour, and they turned out just fine. However, if you want the muffins to have a yellow and lemony colour to them, stick to white flour.
SO HOW'D IT GO?
I made these tonight with a few modifications: I used whole wheat flour and vital wheat gluten and added some chunky applesauce for added moisture. I also added more poppy seeds than the recipe called for and used the zest of a whole lemon and the juice of the whole lemon also. They turned out great! Hearty but moist and delicious with earth's balance. Loved them.
These turned out alright. Mine turned out a bit dry. I followed the recipe except I used whole wheat pastry flour because that is all I had left. They did have not a strong lemon flavor. I did add a little lemon zest, but I guess not enough. I will eat them. My children, however, did not like them (I suppose they are not sweet enough for the kids). I may try these again if I can figure out how to make them more moist.
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