You are here

Member since March 2007
0
4.57143

Lemon Poppy Seed Muffins

What you need: 

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

What you do: 

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.

Preparation Time: 
10 minutes; Cooking time: 12 minutes
Cooking Time: 
12 minutes
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

The lemon flavor was good because I used a lot, the poppy seeds were a bit much but added a nice crunch, they weren't dry because of the apple I guess, BUT they stuck to the muffin paper and were very doughy, not muffiny I think the ww pastry flour takes away from the lemon poppy flavor, it's too wheaty. I attempted some coconut-pumpkin muffins 2 weeks ago and had the same doughy/wheaty problem so I'm wondering if this is just how pastry flour is? Has anyone else had this problem? I'm following the temperature/cook times so what could be causing this?

If you cut down the oil to 1 tablespoon, muffins will sick to the muffin papers.  I've found I need a minimum of 2 tablespoons of oil to prevent sticking.  And oil really isn't bad for you.  I've also found that King Arthur White Whole Wheat (if available where you live and can me mail ordered if it's not) works very nicely in muffins...

0 likes

I didn't have so much success with these...this is the 2nd VW recipe I've made since last night and it didn't turn out well either-- I'm beginning to think I don't know what I'm doing.  :'(

Here's what I used:
Flour -- ww pastry flour,
Milk -- vanilla almond milk,
Lemon -- 1/4 tsp lemon zest, 3 tblsp lemon juice, and 1tsp lemon concentrate
Oil -- 1 tbsp safflower oil & 1/2 cup blended granny smith apple
Eggs: ground flaxseed & water
Extra: 1 tbsp dry ground flaxseed

The lemon flavor was good because I used a lot, the poppy seeds were a bit much but added a nice crunch, they weren't dry because of the apple I guess, BUT they stuck to the muffin paper and were very doughy, not muffiny I think the ww pastry flour takes away from the lemon poppy flavor, it's too wheaty. I attempted some coconut-pumpkin muffins 2 weeks ago and had the same doughy/wheaty problem so I'm wondering if this is just how pastry flour is? Has anyone else had this problem? I'm following the temperature/cook times so what could be causing this?

0 likes

I made this into a bread and it worked quite well--I cut down the amount of poppy seeds to 2-4 teaspoons (that might be too few for some) and baked it on 350 for roughly 40 minutes in a standard bread pan.

0 likes

thanks so much! i've been looking for a lemon poppyseed muffin recipe for so long!

these were moist, fluffy, and they didnt stick to the pan....
i used white flour, zest and juice from 1 lemon, 3/4 cups popyseed, 4tbsp vegan margrine, and 2tbsp applesauce (i was out of egg replacer).

they turned out so perfect.... i home my family doesn't wake up and eat them all! ; >

0 likes

I would use less poppy seeds 2 1/2 - 3 tbsp is good enough!
And probably add 1/2 tsp of lemon extract and 1 lemons' zest for more "zing!"

Really good recipe though. <3

0 likes

ive been craving something sweet with lemon poppyseed and these muffins looks amazing. but im wondering if i added lemon extract i would get a stronger lemon flavor? 1 tsp?

0 likes

I just made these.They're pretty good, but not that lemony- I used a whole lemon, juice and zest! I added  a few tablespoons of applesauce to make it more moist. They ended up sticking to the liners, though. That happens every time I make lemon muffins for some reason.  :o

0 likes

Has anyone tried using Silk soy yogurt for an egg replacer? I have had a lot of baking success with soy yogurt if trying to achieve a very moist bread or muffin...

I have made a similar lemon poppy seed muffins from VWAV and I used lemon soy yogurt and they were most, lemony, and delicious, I would try it with these muffins also.

0 likes

Has anyone tried using Silk soy yogurt for an egg replacer? I have had a lot of baking success with soy yogurt if trying to achieve a very moist bread or muffin...

0 likes

what did you use for your egg replacer? i used flax but i think tofu or banana would make a moister muffin. i remember now that these are a touch dry, but i wasn't bothered by it. i think i'll try a different "egg" next time and see how that works. bananas always give good results but i'm not sure about banana + lemon

I used flax too. I wasn't really bothered by it too much either. I think I will try adding applesauce and try for more lemon flavor next time. I will definately try again. Lemon poppy seed is just a good combination! :D

0 likes

Pages

Log in or register to post comments