Lemon Poppyseed Muffins

Muffins are so adaptable and make great portable food. This version was made with Big S in mind, since she loves a zing to her food. My version is topped with a lemon syrup but equally you could add a lemony water icing Β if preferred.

Lemon Poppyseed Muffins (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan) warning: contains soya and gluten

makes 12

  • 2 cups plain flour
  • 2/3rds cup sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup dairy-free spread, melted
  • 2/3rds cup oat or soya milk
  • 1 cup soya yogurt
  • zest and juice of 2 lemons
  • 3 tbsps poppyseeds

for the lemon syrup

  • juice of 1 lemon
  • 2 tbsps caster sugar

– Preheat the oven to 190 Degrees Centigrade/Gas Mark 5

– Line a muffin pan

– In a bowl mix together the oat milk, soya yogurt, vanilla and melted dairy-free spread. Set aside.

– Sift together the flour, baking powder and salt. Stir in the sugar.

– Make a well in the centre and pour in the wet ingredients. Mix until combined (make sure you don’t over mix).

– Gently stir in the lemon juice, zest and poppy seeds.

– 2/3rds fill each muffin liner.

– Bake for 20-25 minutes, until golden on top and a knife comes out clean.

– Cool on a wire rack.

– Make the syrup by bringing the lemon juice and sugar to the boil. Boil frantically for a couple of minutes until reduced.

– Spoon over the muffins and leave to cool

– Dust with icing sugar before serving.

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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