Lemon Poppy Muffins

By devogirl

Ingredients

• 1 cup almond milk
• 1/2 cup lemon juice
• 2 egg replacers (2 tablespoons ground flaxseed meal with 6 tablespoons water)
• 1 1/2 teaspoons vanilla extract
• 2 cups whole wheat pastry flour
• 1/2 cup Sucanat
• 1/4 cup poppy seeds
• 1 teaspoon baking soda
• 1 teaspoon baking powder

Preparation

Step 1

1. Preheat oven to 350 degrees F.
2. Line a 12-cup muffin pan with paper liners (or use a nonstick pan).
3. Stir together flour, Sucanat, poppy seeds, baking soda, and baking powder in a large mixing bowl.
4. In a separate bowl, mix together almond milk, lemon juice, egg replacers, and vanilla extract. Add the wet mixture to the flour mixture and stir until just combined.
5. Fill the prepared muffin cups to the top and bake 25-30 minutes, until the tops bounce back when lightly pressed. Remove from the oven and let stand 8-10 minutes; then remove the muffins from the pan.

TIPS
For a stronger lemon flavor, add 1 teaspoon of lemon zest with the dry ingredients. Chopped walnuts and dry, unsweetened coconut can also be added to this recipe.