Lemon Poppy Seed Muffins

I am always on the lookout for baked goods that I can make for Abs, who is allergic to dairy and eggs. It’s not easy finding things that actually taste good! Look no further. These muffins come from a Vegan Cookbook (Vegan Brunch, by Isa Chandra Moskowitz), but are much better than any of their dairy-containing counterparts. Absolutely delicious!

Preheat oven to 375.

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

3/4 soy milk (almond or rice milk will work just as well)
1/4 cup fresh lemon juice
1/2 cup canola oil
2 tbsp lemon zest
2 tsp pure vanilla extract

Lightly grease muffin tin

In a large bowl, mix flour, sugar, baking powder, poppy seeds, and salt. Add milk, lemon juice, oil, zest and vanilla.
Mix just until all dry ingredients are moistened.

Fill the muffin tins 3/4 full and bake for 23-27 minutes, until lightly browned on top and a toothpick or knife inserted in the center comes out clean.

Allow to cool completely before eating.

Related posts:

1. Easy Lemon Pepper Chicken that your kids might eat, too!
2. Lemon Broccoli Chicken
3. A little bonus post. More Crock Pot! Hawaiian Chicken

Tagged as: recipes