Vegan Ginger Lemon Poppy Seed Muffins Recipes

VEGAN LEMON-POPPY SEED MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 9 muffin cups or line cups with paper liners.
• Whisk sugar, lemon juice, oil, lemon zest, and lemon extract together in a bowl until evenly blended. Add coconut milk and stir until well combined. Sift flour, baking powder, baking soda, and salt together in a separate bowl. Stir into sugar mixture. Fold in mashed banana and poppy seeds.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, at least 25 minutes.
• Mix confectioners' sugar and 1 tablespoon lemon juice together in a bowl. Brush glaze on top of the cooled muffins.

VEGAN GINGER LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 400°F.
• Mix the flour, sugar, baking powder, baking soda, salt, poppy seeds, and ginger in a bowl and set aside.
• Combine the egg replacer, lemon juice, soy milk, melted margarine, lemon extract, and vanilla in a separate bowl.
• Add the wet mixture to the dry mixture and stir just until combined.
• Immediately spoon the batter into a greased muffin tin and bake for 20-22 minutes, or until the muffin tops are just beginning to get a hint of golden color.

VEGAN AND GLUTEN-FREE LEMON POPPY SEED MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line cups with paper liners.
• Whisk soy milk and apple cider vinegar together in a bowl. Set aside and allow to curdle to create "buttermilk", about 10 minutes.
• Stir gluten-free flour, baking powder, baking soda, salt, and poppy seeds together in a separate bowl. Whisk together sugar, oil, and lemon zest together in a large bowl. Slowly stir in lemon juice, vanilla extract, and "buttermilk"-mixture. Add flour mixture and mix until batter is combined.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in tins for 5 minutes. Transfer to a wire rack to cool completely, 10 to 15 minutes.
• While the muffins are cooling, whisk together confectioners sugar and 2 tablespoons lemon juice in a small bowl and create a smooth glaze. After the muffins have cooled, drizzle glaze on muffin tops.

VEGAN LEMON-POPPY SEED MUFFINS

Steps:

• In a large bowl, combine the flours, poppy seeds, baking powder & soda. Stir well.
• Place the flax seeds in dry blender and grind into a powder. Add 1/2 cup of the water and blend till it's a gummy consistency, about a minute.
• Add remaining wet ingredients to the blender,except zest, and blend till frothy, 1-2 minutes.
• Stir the zest into the blended mixture. Pour the wet ingredients into the dry and stir just until everything is evenly moistened- Do Not Over mix! The batter will be fairly stiff.
• Immediately spoon the batter into 12-15 muffin cups with papers in them. Bake until the "toothpick tester" is clean and the muffins are lightly browned, about 20 minutes.
• Serve warm or cool completely on a rack before storing. Keep fresh up to 4 days, or they also freeze well.

VEGAN LEMON POPPY SEED MINI MUFFINS

Steps:

• Preheat the oven to 350 degrees and spray a mini muffin pan with non-stick spray, set aside.
• Combine the poppy seeds and soymilk in a small bowl. Set aside, stirring occasionally.
• Grate the lemons, obtaining 2 tbsp lemon zest. I highly recommend the Microplane Zester/Grater. It is worth the price and makes zesting a breeze. I suspect it will last a few lifetimes (at least).
• Make a "flax egg" by mixing the flaxseed meal with 6 tablesppons (1/4 cup PLUS 2 tbsp) hot water in a small bowl. Set aside, stirring occasionally.
• Whisk together the flours, wheat germ, baking powder, baking soda, cinnamon, nutmeg and salt, set aside.
• In a small bowl combine the lemon zest and sugar. Rub together, with your hands, until they are evenly mixed.
• In a large bowl combine the lemon-zest sugar, oil, applesauce, lemon juice, "flax egg" and the vanilla and almond extracts. Mix well.
• Add the flour mixture and the soymilk/poppy seed mixture in alternating batches, stirring after each addition (or, if using an electric mixer, add in alternating batches as the mixer is running). Do not over mix.
• Add dough to the mini muffin pan using a tablespoon (1 tbsp = 1 mini muffin).
• Bake 10-11 minutes, let cool in pan for two minutes and move to a wire rack to cool completely.
• For regular sized muffins, bake 18-25 minutes, or until a tester comes out clean (I haven't tried this yet; the time is approximate and my best guess).
• For a 9x5 loaf, bake 50-70 minutes until a tester comes out clean (I haven't tried this yet; the time is approximate and my best guess).
• OPTIONAL GLAZE: In a small bowl, mix together the powdered sugar and lemon juice. Using a pastry brush, lightly brush the glaze on the muffins. There should be left over glaze. Let the muffins cool completely and store in an airtight container.