Lemon Poppyseed Muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 3/4 c white flour1/2 c white sugar5 tsp poppy seeds2 tsp baking powder1/4 tsp salt 1 c soy milk (I used Natura brand organic Light, original) 3 Tbsp vegetable oil (I use Canola)1 Tbsp grated lemon rind; from 1 lemon1 Tbsp fresh squeezed lemon juice (approx. 1/2 lemon)1 egg equivalent of egg replacer (or 1 egg if not doing vegan)
Preheat oven to 375.
Combine first 5 ingredients in a large bowl.
Make a well in the centre; add other ingredients which have been combined separately.
Stir only until moistened.
Spoon or pour into muffin tins.
Bake 10-25 minutes depending on size of muffins, until light golden and toothpick comes clean.
Serving Size: makes 12 large muffins
Combine first 5 ingredients in a large bowl.
Make a well in the centre; add other ingredients which have been combined separately.
Stir only until moistened.
Spoon or pour into muffin tins.
Bake 10-25 minutes depending on size of muffins, until light golden and toothpick comes clean.
Serving Size: makes 12 large muffins
Nutritional Info Amount Per Serving
- Calories: 136.2
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 92.2 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 0.8 g
- Protein: 3.1 g
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