Vegan Lemon-Poppy Seed Muffins

These are truly delectable muffins. They have a very light texture, crunchiness from the poppy seeds and a heavenly lemon-maple flavor. Wonderful for breakfast; try with apple butter or strawberry jam. (From "The Vegan Sourcebook")

• Ready In: 35 mins
• Serves: 12-15
• Yields: 12-15 muffins

Ingredients

• 2  cups whole wheat pastry flour
• 1⁄2 cup  barley flour or 1⁄2 cup  additional whole wheat pastry flour
• 1⁄4 cup poppy seed
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 2  tablespoons flax seeds
• 1  cup water
• 1⁄2 cup  frozen apple juice concentrate, thawed
• 1⁄3 cup fresh lemon juice
• 1⁄4 cup canola oil
• 1⁄3 cup pure maple syrup
• 2  tablespoons lemon zest (coloured part only)
• 1  teaspoon vanilla extract

Directions

1. In a large bowl, combine the flours, poppy seeds, baking powder & soda. Stir well.
2. Place the flax seeds in dry blender and grind into a powder. Add 1/2 cup of the water and blend till it's a gummy consistency, about a minute.
3. Add remaining wet ingredients to the blender,except zest, and blend till frothy, 1-2 minutes.
4. Stir the zest into the blended mixture. Pour the wet ingredients into the dry and stir just until everything is evenly moistened- Do Not Over mix! The batter will be fairly stiff.
5. Immediately spoon the batter into 12-15 muffin cups with papers in them. Bake until the "toothpick tester" is clean and the muffins are lightly browned, about 20 minutes.
6. Serve warm or cool completely on a rack before storing. Keep fresh up to 4 days, or they also freeze well.