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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
Recipe Category: 


I made these tonight with a few modifications:  I used whole wheat flour and vital wheat gluten and added some chunky applesauce for added moisture.  I also added more poppy seeds than the recipe called for and used the zest of a whole lemon and the juice of the whole lemon also.  They turned out great! Hearty but moist and delicious with earth's balance.  Loved them.


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


These turned out alright. Mine turned out a bit dry. I followed the recipe except I used whole wheat pastry flour because that is all I had left. They did have not a strong lemon flavor. I did add a little lemon zest, but I guess not enough. I will eat them. My children, however, did not like them (I suppose they are not sweet enough for the kids). I may try these again if I can figure out how to make them more moist.


these are pretty good. i would suggest adding lemon zest for more lemon flavor. the lemon flavor was there from the juice, but it was pretty weak and "mild" (vs. a nice lemony taste you might want). the texture was spot on and the muffin tops were really nice--they actually had "tops" on them! the flavor was better the next day.



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