Lemon Poppy Seed Muffins
13/4 cups all-purpose flour
1 tablespoon baking powder
1/4 cup sugar
1/4 teaspoon salt
1/3 cup canola oil (or vegan buttery spread)
3/4 cup soy or rice milk
1 (6ounce) container of vanilla soy yogurt
2 teaspoons vanilla extract
2 tablespoons of grated lemon zest
2 tablespoons of lemon juice
1 tablespoon poppy seeds
1 cup confectioners sugar
3 tablespoons lemon juice
Preheat oven to 400 degrees Fahrenheit.
Sift together the flour, sugar, baking powder and salt.
In a seperate bowl whisk the oil, soy milk, yogurt and vanilla.
Add lemon zest (lots of it) to wet ingredients.
Fold wet mixture into dry.
Fold in poppy seeds.
Taste it at this point, if it isn't sweet enough you can add more lemon zest/juice or vanilla extract.
Grease a 12 cup muffin tin, fill each cup with the mixture.
Bake for 20-25 minutes.
Once the muffins were cool, I drizzled some lemon flavored glaze on the top of them as they were a bit dry, this finished them off nicely!
For the glaze just mix the lemon juice and confectioners sugar and pour over the muffins.
SO HOW'D IT GO?
The flavor of these is great, but mine really stuck to the paper cups... I probably should have oiled the tins like the recipe says. Half of the muffin is stuck onto the cup, so by the time I pull the paper off I only have about half a muffin left, and it's not pretty anymore. :( But they do taste good, and the apartment smells amazing.
These were not my favorite. I mean, I certainly didn't stop eating them, but I would have like a stronger lemon flavor. After sampling the batter I thought I'd put in enough zest, but after I baked them they were a little weak. The glaze helped, though.
Thanks for sharing - very yummy! They were soft, not too sweet and the kids loved them! I chose to use white whole wheat flour (from King Arthur). No adjustments to recipe (other than I didn't make the glaze). :)