VEGAN LEMON POPPY SEED MUFFINS

Servings: 12 muffins

Calories: Approximately 200-250 calories per muffin (without glaze)

Time to Complete: 35 minutes (15 minutes prep, 20 minutes baking)

Level of Ease: Easy

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon poppy seeds
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/2 cup vegetable oil
• 1/4 cup lemon juice (freshly squeezed for best flavor)
• Zest of 2 lemons
• 1 teaspoon vanilla extract

For the Lemon Glaze (Optional):

• 1/2 cup powdered sugar
• 1-2 tablespoons lemon juice

Instructions:

• Preheat Oven and Prepare Muffin Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil.
• Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and poppy seeds.
• Mix Wet Ingredients: In another bowl, mix together the almond milk, vegetable oil, lemon juice, lemon zest, and vanilla extract until well combined.
• Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir until just combined; be careful not to overmix. Some small lumps are okay.
• Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
• Bake: Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Prepare the Lemon Glaze (Optional): While the muffins are cooling, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed. The glaze should be thick but pourable.
• Glaze the Muffins: Once the muffins have cooled for a few minutes, drizzle them with the lemon glaze. Let the glaze set before serving.
• Serve: Enjoy your Vegan Lemon Poppy Seed Muffins fresh for the best taste and texture.

Tips:

• Lemon Zest: For a more intense lemon flavor, don't hesitate to add more lemon zest to the batter.
• Storing Muffins: These muffins can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to a week. They also freeze well.
• Dairy-Free Milk: Feel free to use any plant-based milk you prefer or have on hand.