Monday, January 10, 2011

Lemon Poppy Muffins

 Muffins are not "ugly cupcakes". Disregard what anyone else says. Unfortunately, many recipes seem to believe this and fill their "muffins" with white flour and white sugar. These Lemon Poppy Muffins are bringing muffin back, with whole wheat flour, flax seed, and no white sugar. For a pleasant, anti-cupcake breakfast, snack, or, for the health-nuts, dessert.

I use these Lemon Poppy Seed Muffins as my base, and then made some vegAnn changes. The result is a (nearly) fat-free, ugly-free, super moist muffin that will become your new go-to.

Lemon Poppy Muffins

 Yields 1 dozen

2 T ground flaxseed
6 T water
2 c whole wheat flour
2 t baking powder
1/2 t baking soda
1/2 t salt
1/3 c applesauce (or 1/2 c veg. oil)
1/2 c maple syrup or agave nectar
3/4 c unsweetened vanilla almond milk, or any vegan 'ilk
1/4 c lemon juice (juice of 1 lemon)
2 T poppy seeds
2 t lemon zest
Oil for greasing pan (I used safflower)

Heat oven to 350F. Grease muffin tin with oil.

Whisk flaxseed and water in small bowl, set aside until gelatinous.

Sift first four ingredients into a large bowl. Mix remaining ingredients (including flax mix) into a medium bowl. Add wet ingredients to dry, and stir until just mixed. 

Fill muffin tin with batter so that each section is equally full, about 3/4 of the way up. I used a 1/3 cup to fill each. Bake for about 20 minutes, or until slightly browned and a inserted toothpick comes out clean. Let cool before removing.


  1. After searching everywhere to avoid having to buy a gazillion new things for this week's tight grocery budget, my google of the ingredients landed me here (all I was missing was a lemon and the almond milk.) This are delish - moist and fluffy and just the perfect amount of sweet and wheaty. Tanks!