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  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.