Lemon Poppy Seed Muffin


2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
5 teaspoons poppy seeds
½ teaspoon salt
¾ cup soy milk (or almond milk, or rice milk)
¼ cup fresh lemon juice
½ cup canola oil
2 tablespoons lemon zest
2 teaspoons pure vanilla extract

Preheat the oven to 375°F. Lightly grease a muffin tin. In a large mixing bowl, mix together fl our, sugar, baking powder, poppy seeds, and salt. Make a well in the center and add milk, lemon juice, oil, zest, and vanilla. Mix just until all wet ingredients are moistened. Fill the muffin tin three-quarters full and bake for 23 to 27 minutes, until muffins are lightly browned on top and a toothpick or knife inserted through the center comes out clean. When cool enough to handle, transfer to cooling racks to cool completely.

– From Vegan Brunch, Isa Chandra Moskowitz


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