Vegan Lemon Poppy Seed Muffins Recipes

VEGAN LEMON POPPY SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Sift the flour, sugar, baking powder and salt into a large bowl. Cut in margarine until the mixture is the consistency of large grains of sand. I like to use my hands to rub the margarine into the flour. Stir in poppy seeds, lemon zest and lemon juice. Combine the soy milk and water, and gradually stir into the dry ingredients until the batter is moistened, but still thick like biscuit dough. You may not need all of the liquid.
• Spoon 1/4 cup sized plops of batter onto the greased baking sheet so they are about 3 inches apart.
• Bake for 10 to 15 minutes the preheated oven, until golden.

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 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.