VEGAN LEMON-POPPY SEED MUFFINS
The optional addition of a ripe banana makes these muffins very moist and sweet. With or without the banana these muffins are delicious. Plus they're vegan!
Provided by Yoly
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 1h
Yield 9
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 9 muffin cups or line cups with paper liners.
- Whisk sugar, lemon juice, oil, lemon zest, and lemon extract together in a bowl until evenly blended. Add coconut milk and stir until well combined. Sift flour, baking powder, baking soda, and salt together in a separate bowl. Stir into sugar mixture. Fold in mashed banana and poppy seeds.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, at least 25 minutes.
- Mix confectioners' sugar and 1 tablespoon lemon juice together in a bowl. Brush glaze on top of the cooled muffins.
Nutrition Facts : Calories 178.4 calories, Carbohydrate 31.7 g, Fat 5.1 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 1 g, Sodium 218.7 mg, Sugar 19.1 g
VEGAN LEMON POPPY SEED MINI MUFFINS
I created this recipe by mixing and matching several lemon poppy seed muffin and cake recipes. I also vegan-ized all the ingredients. Wow! These are sweet, without a ton of added sugar. These are soft and fluffy, without a ton of added fat or any margarine. I was skeptical of the recipe because I've had mixed luck when tinkering with recipes, but I was pleasantly surprised with the outcome. They were a hit with vegans and non-vegans alike.
Provided by A.B. Hall
Categories Quick Breads
Time 30m
Yield 40 mini muffins, 40 serving(s)
Number Of Ingredients 21
Steps:
- 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.
Nutrition Facts : Calories 68.4, Fat 3.3, SaturatedFat 0.3, Sodium 46.7, Carbohydrate 8.9, Fiber 0.7, Sugar 3.9, Protein 1.1
VEGAN AND GLUTEN-FREE LEMON POPPY SEED MUFFINS
A delicious vegan and gluten-free version of lemon poppy seed muffins.
Provided by My Hot Southern Mess
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 55m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line cups with paper liners.
- Whisk soy milk and apple cider vinegar together in a bowl. Set aside and allow to curdle to create "buttermilk", about 10 minutes.
- Stir gluten-free flour, baking powder, baking soda, salt, and poppy seeds together in a separate bowl. Whisk together sugar, oil, and lemon zest together in a large bowl. Slowly stir in lemon juice, vanilla extract, and "buttermilk"-mixture. Add flour mixture and mix until batter is combined.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in tins for 5 minutes. Transfer to a wire rack to cool completely, 10 to 15 minutes.
- While the muffins are cooling, whisk together confectioners sugar and 2 tablespoons lemon juice in a small bowl and create a smooth glaze. After the muffins have cooled, drizzle glaze on muffin tops.
Nutrition Facts : Calories 153.7 calories, Carbohydrate 26.7 g, Fat 5.1 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 0.4 g, Sodium 174.4 mg, Sugar 15.2 g
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")
Provided by White Rose Child
Categories Quick Breads
Time 35m
Yield 12-15 muffins, 12-15 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flours, poppy seeds, baking powder & soda. Stir well.
- 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.
- Add remaining wet ingredients to the blender,except zest, and blend till frothy, 1-2 minutes.
- 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.
- 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.
- Serve warm or cool completely on a rack before storing. Keep fresh up to 4 days, or they also freeze well.
Nutrition Facts : Calories 200.3, Fat 7.1, SaturatedFat 0.6, Sodium 172.1, Carbohydrate 32.1, Fiber 4, Sugar 10.7, Protein 4.3
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- Prepare flax eggs in a large mixing bowl and let rest for a few minutes. Zest lemon(s) at this time.
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