Lemon Poppy Seed Muffins

Submitted by Chef #1054255

"This is a healthy muffin with a light citrus flavour to it and it’s a great way to use poppy seeds. The batter does not require eggs so it can be made into a tasty vegan recipe as well! You can always switch it up and leave out the poppy seeds and replace it with 1 and a half of fresh blueberries. Or put a teaspoon of raspberrie jam in the centre for a special surprise."

 

• Ready In: 35mins
• Ingredients: 10
• Yields: 12 muffins
• Serves: 12

ingredients

• 2 cups all-purpose flour
• 1 1⁄2 teaspoons baking soda
• 1⁄2 teaspoon salt
• 2 lemons, zest of
• 3⁄4 cup granulated sugar
• 1 cup milk (or soy milk)
• 1⁄3 cup canola oil
• 1 teaspoon vanilla extract
• 1 tablespoon white distilled vinegar
• 2 tablespoons poppy seeds

directions

1. Preheat oven to 400 F or 200C and lighty grease muffin tin.
2. In a medium size bowl combine dry ingredients (flour, baking soda, salt,lemon zest, poppy seeds).
3. In a larger bowl combine sugar, milk, oil, vanilla extract, and vinegar.
4. Then gentaly fold the flour mixture into the wet ingredients.
5. Fill tins two-thirds full. Bake muffins for 20 minutes till golden ontop and toothpick comes out clean.