Sunday, March 17, 2013

Lemon Poppy Seed Muffins

This is a delicious but simple recipe from a wonderful chef Isa Chandra Moskowitz author of Vegan Brunch and also the co-author behind one of my all time favorite vegan cookbooks, Veganomicon
These muffins are the right combination of lemon and poppy seed, the only modification I made was I put a small amount of confectioners sugar and water mixture on the top for a little more sweetness.  It wasn't necessary but it was tasty and decorative!

Ingredients:
• 2 cups all-purpose flour
• 2/3 cup sugar
• 1 tbsp baking powder
• 5 tsp poppy seeds
• 1/2 tsp salt

• 3/4 cup soy milk
• 1/4 cup fresh lemon juice
• 1/2 cup canola oil
• 2 tbsp lemon zest
• 2 tsp pure vanilla extract


Directions:
Preheat oven 375.  Mix the first five ingredients, I used a stand mixer but you could also do this by hand.  In a separate bowl mix the wet ingredients, make a well in the center of the dry ingredients, then mix the wet ingredients in, mix until smooth and place in a muffin tin 3/4 of they way fell back for 23 to 27 minutes.



Yum and done!

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