Lemon Poppy Seed Muffins
2 egg equivalents (e.g., Ener-G Egg Replacer)
2 cups flour*
1/2 cup sugar
1/4 cup poppy seeds
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup soy milk
1/4 cup vegetable or sunflower oil
2 to 3 tablespoons lemon juice
1. Preheat oven to 400 degrees Fahrenheit. Lightly oil muffin pan. Prepare egg replacer; set aside.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Stir in the egg replacer, soy milk, vegetable oil, and lemon juice.
3. Pour into muffin pan and bake for 10 to 12 minutes.
*Note on flour: I made these with whole wheat pastry flour because I was out of regular flour, and they turned out just fine. However, if you want the muffins to have a yellow and lemony colour to them, stick to white flour.