Winters in the Midwest can be long and dreary. The sun barely makes an appearance and I end up cooking a lot of soups, stews and beans as well as baking chocolate cakes. That’s great, but once April and May hit…. I just want some sun, I want to stop wearing long pants and sweaters and I want to bake something light and fun.
Enter Lemon Poppyseed muffins – VEGAN style. I’ve been experimenting with vegan baking lately and I really can’t believe how easy it is. You just can’t be afraid of using almond milk (or rice, or soy), earth balance vegan butter and egg replacements.
For this recipe I used ener-G egg replacement which you can get at almost any health food store. I will talk more about that in future posts on stocking your pantry for quick vegan baking!
I like to get my kids involved in the cooking and baking process whenever I can and, I should add, whenever they are interested. My son was all about these little cute mini-muffins. I even had him look through my baking cookbooks to pick out a muffin recipe that I in turn, vegan-ized. Once out of the oven, you could just pop them right in your mouth whole.
And they were kind of pretty too.
Recipe ~ Lemon Poppy Seed Muffins
Adapted from Williams & Sonoma Essentials of Baking
3 tablespoons poppy seeds
1/2 cup almond milk (soy or rice milk will work too!)
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon grated lemon zest
ener-G egg replacement for 2 eggs
3/4 cup granulated sugar
6 tablespoons earth balance butter, melted
1/2 cup plus 1 tablespoon fresh lemon juice
1/2 cup confectioners sugar
Preheat oven to 400. Butter 24 mini-muffin pan cups or line them with paper liners. In a small bowl, combine the poppy seeds and milk and let stand for 30 minutes. In a bowl, stir together the flour, baking powder, baking soda, salt and lemon zest. Set aside.
In a large bowl, beat the egg replacement and sugar on low speed until blended. Add the butter, 1/4 cup lemon juice, and milk-poppy seed mixture and beat on low speed just to combine. Add the dry ingredients and mix just until moistened.
Spoon the batter into the prepared muffin cups, filling each cup about three fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean, 12-14 minutes. Let cool in the pan on a wire rack for 2 minutes, then turn out onto rack.
To make the glaze, in a small bowl, stir together the lemon juice and confectioners sugar until smooth. Drizzle over the tops of the warm muffins in a zigzag pattern. Store in an airtight container at room temperature for up to 2 days.