ADVERTISEMENT
ADVERTISEMENT

Vegan Lemon Poppy Seed Muffins

0

Full article

ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT

Ingredients

12 Muffins

Dry Ingredients

  • 2 cups (240g) light spelt flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt

Wet Ingredients

  • 1/4 cup plus 2 tablespoons (54g) poppy seeds
  • 1/4 cup (84g) agave nectar
  • 1/4 cup (60ml) fresh lemon juice
  • 4 teaspoons grated lemon zest
  • 1/2 cup (112g) non-dairy butter
  • 1/2 cup (96g) raw sugar
  • 1 tablesppon (8g) arrowroot powder
  • 1 cup (240g) non-dairy sour cream

Instructions

  1. Preheat the oven to 350F or 180C
  2. Line a regular 12-Cup Muffin Pan with paper liners
  3. In a medium bowl, cream together all the wet ingredients
  4. In a large bowl, whisk together the dry ingredients
  5. Fold the wet ingredeints into the dry
  6. Divide the batter equally between the muffin cups
  7. Bake for around 20 minutes. To check if muffins are ready, insert a toothpick to the centre of one of them and see if it comes out dry. If muffins are browning up too quickly, cover them with foil
  8. Once ready, leave to cool inside the muffin tin on top of a wire rack for at least 15 minutes
  9. Transfer the muffins directly to the wire rack and get ready to enjoy

Enjoy!

ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT

Author