Vegan Lemon Poppy Seed Muffins
The heavenly combination of lemons and poppy seeds in the muffins taste amazing when topped with the lemon sugar glaze.
These vegan lemon poppy seed muffins are just irresistible and very addictive to eat anytime. Of course, they would make a wonderful edible gift for Christmas to celebrate with friends and family.
I tried this vegan version of the classic combination of lemon and poppy seeds muffins from MyDarlingVegan and totally fell in love with the taste and texture of these. You won’t even miss the butter or eggs in the muffins, such delicious they are.
Bakethon– Day 10
Dish-Vegan Lemon Poppy Seed Muffin
The heavenly combination of lemons and poppy seeds in the muffins taste amazing topped with the lemon sugar glaze.
- 1 1/2 cup all purpose flour
- 2 tablespoon poppy seeds
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon apple cider vcinegar
- 3/4 cup almond milk
- 1/4 cup sugar
- 1/4 cup canola oil
- 1 teaspoon lemon juice
- zest of one lemon
- 1 tablespoon lemon juice
- 3/4 cup icing sugar
Preheat oven to 375°F and line a muffin hole with paper cases.
In a mixing bowl sift together flour, baking soda, baking powder and stir in poppy seeds.
In another mixing bowl add canola oil, apple cider vinegar and almond milk. Let the milk curdle for 10 minutes.
Once the milk is curdled add sugar, lemon juice and zest and whisk to combine.
Add the flour mixture to the wet mix in two batches. Divide the batter into the prepared muffin tray.
Bake in preheated oven for about 15 to 18 minutes or until s skewer inserted in the centre of the oven.
While the muffins are cooling mix the ingredients for lemon glaze until smooth.
Pour the glaze over the muffins while they are a little warm. Serve and enjoy.
Adjust the sugar as per your taste.
This is part of the Bake-a-thon 2017