I had a craving for lemon poppy seed muffins yesterday. They were tasty, but not my best, so keep a watch for further versions. Here we go:
Dry
2 cups all purpose flour
2 1/2 teaspoon baking powder
1/2 teaspoo salt
1/4 teaspoon baking soda
1/4 cup poppy seeds
Wet
2 tbsp flaxseeds
6 tbsp water
1 c. soy milk
2 tbsp apple cider vinegar.
2 tablespoons fresh lemon juice
1 cup sugar
1/2 cup (1 stick) earth balance
finely grated lemon peel of 1 lemon
(This time I baked them at 350. Next time I might try them at 425, so that they brown more. I might also make them more lemony.)
Preheat oven to 350. Prepare your baking vessels. Add the apple cider vinegar to the soy milk, mix, and let stand while you prepare other things. Grind the flaxseeds, and beat well with the water. In a large bowl, mix the margarine and sugar together, to a paste-like consistency. Add soy milk mixture to flaxseed mixture, and beat a little bit. Add that mixture to the margarine and oil in the large bowl, and beat until thorougly mixed. Slowly add the dry ingredients to the wet ones, trying to mix evenly without overmixing. Pour into muffin tins and bake (about 30 minutes). Makes 12.
