This is a sweet and tangy muffin recipe and full of zesty lemon flavor - just the way lemon poppy seed muffins should be! Be sure to use a vegan margarine when making this vegan lemon poppy seed muffin recipe.
Ingredients:
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp lemon juice
- 1/2 cup soy milk
- 1/2 cup margarine, slightly softened
- 1 cup sugar
- 3 tbsp Ener-G egg replacer
- 1/2 tsp vanilla
- zest from one lemon
- 1/4 cup poppy seeds
Preparation:
Pre-heat oven to 375 degrees. Grease or line a muffin pan.
In a large bowl, combine the flour, baking powder and salt. In a separate small bowl, whisk together then lemon juice, soy milk and vanilla. Add the margarine and sugar, then add the egg replacer. Stir in the lemon zest and poppy seeds.
Gently combine the flour mixture with the soy milk and margarine mixture just until mixed.
Pour into prepared muffin pan. For extra sweet muffins, sprinkle the top of each muffin with a pinch of extra sugar.
Bake for 20 - 25 minutes, or until a toothpick inserted into a muffin comes out clean.
