added this 17 years ago
Lemon Poppy Seed Muffins
What you need:
2 cups whole spelt flour
1 cup brown rice flour
2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup poppy seeds
1.5 cups water
1/2 cup maple syrup
1/2 cup unsweetened apple sauce
1 teaspoon vanilla extract
1/4 cup lemon juice
1/4 cup lemon pulp
What you do:
Mix all of the dry ingredients together in one bowl.
Using a juicing machine; juice one lemon to get the juice and pulp(make sure to remove any seeds and rind from pulp).
Mix all the wet ingredients in a separate bowl.
Add the dry stuff to the wet, mixing just until all the flour is moist. Add batter to an oiled((I use sesame seed oil) muffin pan(1/2 cup size cups).
Bake @ 375 degrees for 20 min.
Preparation Time:
45 min
Cooking Time:
Servings:
12
Recipe Category:
SO HOW'D IT GO?
They were okay, but they didn't rise much (I didn't overmix), kind of bland taste really (I even added extra lemon juice). Maybe I just like more fat and sugar in my muffins. I've just had vegan lemon poppy seed muffins made with spelt/brown rice flower that taste much better. Personally I believe it's the no fat problem. Still a good start to a recipe I might try messing around with it, if I do I'll post if it's good.
I concur! I forgot to mention I always sub 1/4 cup of the H20 for oil, and sub another 1/4 cup for lemon juice. I also only add 1/4 cup of applesauce and sub the other 1/4 for maple syrup, totaling 3/4 cup of maple syrup in my version. OOh, and tons of lemon rind/zest never hurts! Definitely tasty after altering.
whenever i make lemon poppyseed muffin i always use lemon zest in them, I can't remember how much i use in the recipe that i have. :-\
I think it gives it much more lemon flavor then just using lemon juice in them.
They were okay, but they didn't rise much (I didn't overmix), kind of bland taste really (I even added extra lemon juice). Maybe I just like more fat and sugar in my muffins. I've just had vegan lemon poppy seed muffins made with spelt/brown rice flower that taste much better. Personally I believe it's the no fat problem. Still a good start to a recipe I might try messing around with it, if I do I'll post if it's good.
Actually, these were pretty nice after I let them sit out for a while. The texture is really good.
Just made these - totally not lemony enough, I would increase the maple syrup, lemon juice, and pulp and decrease the soy milk and applesauce to balance the recipe out.
Oops! The correct amount of poppy seeds is 1/4 cup, not a half of cup. Hope I didn't mess anyone up. Sorry.