Soft Lemon Poppy Seed Muffins
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup poppy seeds
1/2 cup soy milk
3/4 cup maple syrup
1/2 cup melted Earth Balance or oil, lukewarm
1 tablespoon 807]cornstarch + 1 tablespoon warm water, mixed
1/2 cup lemon juice
The night before, put the poppy seeds in a small container and pour in the soymilk. Loosely cover and refrigerate.
The next day, when you want to make the muffins, put maple syrup, lemon juice, cornstarch mixture, poppy seed/soymilk mixture and melted earth balance in a big bowl and stir.
Stir together all the remaining ingredients and dump the dry stuff into the wet stuff. Stir this very quickly. It will look lumpy, but that's fine---don't over mix.
Fill greased muffin tins 3/4 full with the batter and sprinkle sugar on top.
Bake at 375 degrees for 15 to 20 minutes.
I adapted this recipe from herbgal's Wonderful White Cake recipe. You should try that one, too.
SO HOW'D IT GO?
These were yummy! Based on the last comment I added some lemon extract. That seemed to do the trick. I didn't soak the poppy seeds either and it was fine. They were very soft on the inside, but the outside was a little crunchy, not sure why. Didn't affect the taste and my family gobbled them up. Thanks for sharing the recipe!
These were pretty good - my only complaint is that mine had almost no lemon flavor whatsoever. I think next time I will grate some lemon zest into the batter. I also didn't soak the poppy seeds overnight (because I never think that far ahead!) but they tasted fine so I think you can skip that step if pressed for time. On the plus side, these were very easy to make!