Vegan Lemon Poppy Seed Mini Muffins

Total Time
30mins
Prep 20 mins
Cook 10 mins

I created this recipe by mixing and matching several lemon poppy seed muffin and cake recipes. I also vegan-ized all the ingredients. Wow! These are sweet, without a ton of added sugar. These are soft and fluffy, without a ton of added fat or any margarine. I was skeptical of the recipe because I’ve had mixed luck when tinkering with recipes, but I was pleasantly surprised with the outcome. They were a hit with vegans and non-vegans alike.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees and spray a mini muffin pan with non-stick spray, set aside.
  2. Combine the poppy seeds and soymilk in a small bowl. Set aside, stirring occasionally.
  3. Grate the lemons, obtaining 2 tbsp lemon zest. I highly recommend the Microplane Zester/Grater. It is worth the price and makes zesting a breeze. I suspect it will last a few lifetimes (at least).
  4. Make a “flax egg” by mixing the flaxseed meal with 6 tablesppons (1/4 cup PLUS 2 tbsp) hot water in a small bowl. Set aside, stirring occasionally.
  5. Whisk together the flours, wheat germ, baking powder, baking soda, cinnamon, nutmeg and salt, set aside.
  6. In a small bowl combine the lemon zest and sugar. Rub together, with your hands, until they are evenly mixed.
  7. In a large bowl combine the lemon-zest sugar, oil, applesauce, lemon juice, “flax egg” and the vanilla and almond extracts. Mix well.
  8. Add the flour mixture and the soymilk/poppy seed mixture in alternating batches, stirring after each addition (or, if using an electric mixer, add in alternating batches as the mixer is running). Do not over mix.
  9. Add dough to the mini muffin pan using a tablespoon (1 tbsp = 1 mini muffin).
  10. Bake 10-11 minutes, let cool in pan for two minutes and move to a wire rack to cool completely.
  11. For regular sized muffins, bake 18-25 minutes, or until a tester comes out clean (I haven’t tried this yet; the time is approximate and my best guess).
  12. For a 9x5 loaf, bake 50-70 minutes until a tester comes out clean (I haven’t tried this yet; the time is approximate and my best guess).
  13. OPTIONAL GLAZE: In a small bowl, mix together the powdered sugar and lemon juice. Using a pastry brush, lightly brush the glaze on the muffins. There should be left over glaze. Let the muffins cool completely and store in an airtight container.

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