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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 213.8
  • Total Fat: 9.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 225.5 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.8 g

View full nutritional breakdown of Lemon Poppy Seed Muffins calories by ingredient
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Lemon Poppy Seed Muffins

Submitted by: CAITIEBEE91

Introduction

Vegan version of Lemon Poppy Seed, from Vegan Brunch Cookbook byIsa CHandra Moskowitz (author of Veganomicon) Vegan version of Lemon Poppy Seed, from Vegan Brunch Cookbook byIsa CHandra Moskowitz (author of Veganomicon)
Number of Servings: 12

Ingredients

    2 cups all-purpose flour
    2/3 cup sugar
    1 tablespoon baking powder
    5 teaspoons poppy seeds
    1/2 teaspoon salt

    3/4 cup soy milk
    1/4 cup lemon juice
    1/2 cup canola oil
    2 tablespoons lemon zest
    2 teaspoons vanilla extract

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Directions

Preheat oven to 375 F, and lightly grease a muffin tin.
Mix the dry ingredients (the first five) together, and create a well in the middle.
Add the rest of the ingredients to the "well" and mix until just moistened.
Fill tins 3/4 full and bake for 23-27 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user CAITIEBEE91.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Just made these tonight! Very moist! I subbed almond milk for the soy milk. - 1/29/11

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  • I used skim milk and lemon extract, as I did not have fresh lemons for zest. They smell great! - 5/26/12

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  • Super good! I made just over 24 mini muffins at night for the next day's breakfast. I had to watch the time closely (about 17 min) and checked doneness with the old toothpick trick. The kiddos loved them; they almost didn't last for the breakfast appearance the next day. Will definitely make again - 1/23/12

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  • Simply delicious! Amazing taste and texture. I've made 4 batches in 1 week for different occasions! - 10/20/10

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