Lemon Poppy Seed Muffins
1 1/2 cup sugar
2 tablespoons flax seed (for that healthy kick)
3 "eggs" (I use Ener-G)
1 cup oil (or oil substitute)
3 cup flour (I use all-purpose white, but feel free to experiment)
1 1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 to 1 1/2 tablespoons poppy seeds
1 1/2 teaspoon lemon extract
1 1/2 teaspoon butter flavoring (I melt down 1 1/2 teaspoon of Soy Garden)
1 1/2 teaspoon vanilla
grated lemon peel from 1 lemon
1 1/2 cup milk (I usually use Very Vanilla Silk - not the healthiest, but darned good)
My all-time favorite muffins! This is a veganized version of the recipe my mom once gave me.
Cream together sugar, flax seed, "eggs", and oil. The last time I made these, I substituted apple sauce for the oil, and they turned out just fine. Add milk, then add flour, salt, and baking powder, beating each in individually with an electric mixer. Add the remaining ingredients. Beat for 1 to 2 minutes. Spray muffin pan(s) with non-stick spray (if needed), then pour the mix into pan(s). Bake at 350 degrees for 20 to 25 minutes.
The nice part about using grated lemon peel in this is that you get to use the juice from a fresh lemon as well as the peel, so it's as lemony as possible and you don't need to worry about keeping a bottle of lemon juice around if you don't want to. I usually make a half batch of this for myself - since I'm only cooking for one, I don't really need 12 of these around at a time. I'd eat them if they were there, though, that's for sure :)
Feel free to play around with the ingredients if you want to - for instance, try adding a bit more milk if you think these are too dry. Enjoy!