I was amazed at how tasty these turned out, usually my first attempt at baking things, doesn’t always quite go to plan, but I’m taking these as a triumph!
Remember you can double up on the recipe and make a big batch of them, they’ll freeze perfectly well, the batch I made turned out 12 muffins and they were a nice size as well. I kept my muffins plain, but you could always whip up a vegan vanilla frosting or just drizzle a little icing over them to make them pretty.
Lemon Poppy Seed Muffins
2 cups Wholewheat flour
1 tbsp baking powder
3 tsp poppy seeds
3 tbs maple syrup
2 tbsp olive oil
1 cup of soy milk (or any other non dairy)
2 tsp vanilla
The zest of one lemon and the juice
Method
Preheat oven to 375
I used little paper muffin holders (12 in all)
In a bowl mix together the flour, poppy seeds and baking powder, then add in all the other ingredients and mix until just combined.
Fill the muffin holders about ¾ way full and pop in the oven for about 20 minutes or until a skewer comes out clean.
Great for an afternoon snack at only 122 calories eper muffin
I tried these and I personally felt the were dry and too dense. Might have been better as a bread. Not sweet AT ALL. I made a lemon/honey drizzle that helped a bit, but overall these were pretty bad.
Hi Amanda. I might give the bread idea a go and pop it in a loaf tin, that would be quite nice with a little jam as well! When I make these type of cookies and muffins I do tend to reduce the sugar/sweetness right down as we tend to have them as a snack rather than a treat, but if you pop some more milk and maple syrup in you should have a lighter, sweeter cake. Just play around with the ingredients until it suits your own taste.