In my kitchen, lemony desserts are always welcome, no matter what time of year it is. There's something about that fresh citrus fruit that is just as refreshing on a hot summer day as it is after a warm winter meal. My most trusted lemon recipe comes in the form of muffins that are full of vibrant, fresh lemon and crunchy poppy seeds. I reduced the sugar significantly from my original test recipe, and when I took them to work the next day, they were a hit. They stay moist for several days and also freeze well, so feel free to double the recipe and freeze them for morning snacks or unexpected company.
On another note, if you live in the Toronto area, you might be interested in checking out the Toronto Vegetarian Association's Totally Fabulous Vegan Bake-off coming up on October 2. I have officially registered for the first time, and I am excited to put together my submission (hint: it involves the subject of this post). Taste testers are needed to devour and rate the hundreds of samples that will be prepared and judged within five categories, including gluten-free and raw desserts, so come and join the fun if you can! It's a great excuse to gather with like-minded vegan foodies and celebrate World Vegetarian Day.
Lemon poppy seed muffins
2 cups spelt flour1/2 cup Sucanat
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup poppy seeds
zest of 1 lemon
1/4 cup fresh lemon juice
1/2 cup nondairy milk
1/4 cup sunflower or canola oil
1 tsp pure vanilla extract
1. Grind the Sucanat briefly in a spice or coffee grinder. In a large mixing bowl, whisk together the spelt flour, Sucanat, baking powder, baking soda, salt, poppy seeds and lemon zest.
2. In a small bowl, whisk together the lemon juice, nondairy milk, oil and vanilla extract.
3. Pour the liquid mixture into the dry mixture and mix just until no large clumps remain. Don't overmix.
4. Spoon the batter into an oiled muffin pan, filling each muffin cup almost to the top. Sprinkle with turbinado sugar or Sucanat if desired.
5. Bake at 350 degrees for about 15 minutes or until a toothpick inserted in the centre comes out clean.
6. Let cool for about 10 minutes before carefully transferring the muffins to a cooling rack.
2 comments:
Your photos are amazing! My older brother's favourite muffin is lemon poppyseed and I haven't yet found a vegan recipe that he loves. I will certainly give yours a try next time I need him to come over and change a lightbulb.
Also, thank you for the Vegan Bake-Off shout-out. It looks like it will be another fabulous day full of luscious, vegan sweets.
Thanks, Lisa! I hope your brother likes these muffins :)
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