Vegan Lemon Poppy Seed Mini Muffins

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 40
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350 degrees and spray a mini muffin pan with non-stick spray, set aside.
  • Combine the poppy seeds and soymilk in a small bowl. Set aside, stirring occasionally.
  • 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).
  • 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.
  • Whisk together the flours, wheat germ, baking powder, baking soda, cinnamon, nutmeg and salt, set aside.
  • In a small bowl combine the lemon zest and sugar. Rub together, with your hands, until they are evenly mixed.
  • In a large bowl combine the lemon-zest sugar, oil, applesauce, lemon juice, “flax egg” and the vanilla and almond extracts. Mix well.
  • 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.
  • Add dough to the mini muffin pan using a tablespoon (1 tbsp = 1 mini muffin).
  • Bake 10-11 minutes, let cool in pan for two minutes and move to a wire rack to cool completely.
  • 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).
  • 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).
  • 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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