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.

Lemon Poppy Scones

I'm shiny and I know it. Don't know why you want to blow it. Need a man who likes it rough, likes it rough. Likes it rough.
- Lady GaGa

These delicious scones are a collaboration between me and ilaughalittletooloud.blogspot.com. They are based on Isa's scone recipe, from Vegan With A Vengeance.  We had a lot of fun kneading these babies, they sure do like it rough. Not too sweet, it satisfied both our sweet tooths and that little voice that makes us eat healthy.


Lemon Poppy Scones

1 1/4 c almond milk
1 T apple cider vinegar
3 c whole wheat flour, plus extra for kneading
1/3 c sugar
2 T baking powder
1/4 t salt
1/3 c safflower oil, or any vegetable oil
2 T lemon zest
1 t lemon extract
1 T poppy seeds

Heat oven to 400F, lightly grease 2 baking sheets.

Combine wet ingredients into medium bowl. Sift dry ingredients into large bowl, add wet to dry and mix until thickens. Separate into two halves and knead real good, until no longer sticky. This make take a bit, but don't give up! Form into discs and cut each into 6 pieces a la slicing pizza. Bake until bottom is lightly browned, about 15 minutes. Remove from sheet immediately to cool.

Glaze
1/2 c powdered sugar
1 T safflower oil, or any vegetable oil
1 T lemon juice

Stir in small bowl. Coat completely cooled scones.