Lemon Poppyseed Muffins

Lemon…lemon lemon lemon lemon. It just rolls off the tongue. I woke up this morning wanting a muffin. There was none to be found, so I searched through my cookbooks and made muffins – lemon poppyseed muffins.

I never try to make my desserts healthy. Why? Because dessert is supposed to be fattening (well..to me at least hehe). It’s supposed to make you feel guilty for eating it and when you do, you get that “wow, this is amazing” feeling. Now I’m not saying to partake in fattening desserts all the time, but if you are – enjoy it. Don’t ever regret eating something covered in chocolate or buttercream (vegan of course). Sit and enjoy the moment…and smile.

So I made lemon muffins. With lemon glaze. It’s good. Very good. You’re going to want to make it too – just because. No, it’s not really healthy, but yes, it is yummy.

Lemon PoppySeed Muffins with Lemon Glaze

adapted from joythebaker.com

2/3 cups sugar

Zest and juice of 1 lemon

2 cups flour

2 tsp baking powder

1/4 tsp baking soda

1/8 tsp salt

2 tsp apple cider vinegar

3/4 cup soymilk

Egg Replacer the equivalent of 2 eggs (3 tsp egg replacer to 5 tbs of water – whisk until frothy)

1 tsp vanilla

8 tbs Earth Balance – melted

1/2 cup poppyseeds

2 tbs sugar (for muffin topping)

Lemon Glaze

1 cup powdered sugar whisked with 3 tbs of lemon juice

Preheat oven to 400 degrees

Prepare standard muffin pan with liners – set aside.

In small bowl, whisk together the soymilk and apple cider vinegar. Set aside for about 10 minutes.

In medium bowl combine sugar and lemon zest. With clean hands, grind the sugar and lemon zest together until fragant and well combined (this helps the oils come out of the zest and infuse the sugar). Whisk in flour, baking powder, baking soda and salt.

In another bowl, whisk together egg replacer, soymilk mixture, vanilla, Earth Balance and lemon juice.

Add wet ingredients to the dry ingredients and fold together. When it’s almost mixed, add the poppyseeds.

Drop evenly into prepared muffin tins. Bake for 15-18 minutes or until golden.

Be sure to add lemon glaze only AFTER muffins have cooled completely.


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