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Lemon Poppy Seed Muffins

What you need: 

2 cups whole spelt flour
1 cup brown rice flour
2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup poppy seeds
1.5 cups water
1/2 cup maple syrup
1/2 cup unsweetened apple sauce
1 teaspoon vanilla extract
1/4 cup lemon juice
1/4 cup lemon pulp

What you do: 

Mix all of the dry ingredients together in one bowl.
Using a juicing machine; juice one lemon to get the juice and pulp(make sure to remove any seeds and rind from pulp).
Mix all the wet ingredients in a separate bowl.
Add the dry stuff to the wet, mixing just until all the flour is moist. Add batter to an oiled((I use sesame seed oil) muffin pan(1/2 cup size cups).
Bake @ 375 degrees for 20 min.

Preparation Time: 
45 min
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

They were okay, but they didn't rise much (I didn't overmix), kind of bland taste really (I even added extra lemon juice).  Maybe I just like more fat and sugar in my muffins.  I've just had vegan lemon poppy seed muffins made with spelt/brown rice flower that taste much better.  Personally I believe it's the no fat problem.  Still a good start to a recipe I might try messing around with it, if I do I'll post if it's good.

I concur! I forgot to mention I always sub 1/4 cup of the H20 for oil, and sub another 1/4 cup for lemon juice. I also only add 1/4 cup of applesauce and sub the other 1/4 for maple syrup, totaling 3/4 cup of maple syrup in my version. OOh, and tons of lemon rind/zest never hurts! Definitely tasty after altering.

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whenever i make lemon poppyseed muffin i always use lemon zest in them, I can't remember how much i use in the recipe that i have.  :-\
I think it gives it much more lemon flavor then just using lemon juice in them.

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They were okay, but they didn't rise much (I didn't overmix), kind of bland taste really (I even added extra lemon juice).  Maybe I just like more fat and sugar in my muffins.  I've just had vegan lemon poppy seed muffins made with spelt/brown rice flower that taste much better.  Personally I believe it's the no fat problem.  Still a good start to a recipe I might try messing around with it, if I do I'll post if it's good.

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Actually, these were pretty nice after I let them sit out for a while. The texture is really good.

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Just made these - totally not lemony enough, I would increase the maple syrup, lemon juice, and pulp and decrease the soy milk and applesauce to balance the recipe out.

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Oops! The correct amount of poppy seeds is 1/4 cup, not a half of cup. Hope I didn't mess anyone up. Sorry.

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