Lemon Poppy Seed Muffins

With the awesome vegan cookbook 150 Best Vegan Muffin Recipes (Robert Rose, January 2012) by Camilla V. Saulsbury, you can deliciously dig into muffins every day of the week! My new favorite vegan baked breakfast treat is Saulsbury’s lemon poppy seed muffins. 
With the awesome vegan cookbook 150 Best Vegan Muffin Recipes (Robert Rose, January 2012) by Camilla V. Saulsbury, you can deliciously dig into muffins every day of the week! My new favorite vegan baked breakfast treat is Saulsbury’s lemon poppy seed muffins. 

Lemon Poppy Seed Muffins

Recipe from Camilla V. Saulsbury’s 150 Best Vegan Muffin Recipes, courtesy of Robert Rose, Inc.

Makes 12

Ingredients:

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• 2 cups all purpose flour

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• 3 tablespoons poppy seeds

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• 2 teaspoons baking powder

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• 1/2 teaspoon baking soda

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• 1/2 teaspoon salt

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• 1/2 cup vegan granulated sugar or evaporated cane juice

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• 2/3 cup plain non-dairy milk

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• 2/3 cup plain soy yogurt

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• 1/3 cup vegetable oil

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• 2 tablespoons finely grated lemon zest

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• 2 tablespoons freshly squeezed lemon juice

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• 1 teaspoon pure vanilla extract

Directions:

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1. Preheat oven to 400 degrees F. and generously spray a 12-cup muffin pan with nonstick cooking spray.

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2. In a large bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.

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3. In a medium bowl, whisk together sugar, milk, yogurt, oil, lemon zest, lemon juice, and vanilla, until blended.

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4. Add yogurt mixture to the flour mixture and stir just until blended.

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5. Divide batter equally among prepared muffin cups.

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6. Bake for 18 to 22 minutes or until tops are golden brown and a toothpick inserted in the center comes out clean.

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7. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.

More yummy vegan breakfast recipes!