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Ingredients: ā¢ 220 g spelt flour or a gluten-free flour (e.g. corn flour + rice flour) ā¢ 100 g raw cane sugar ā¢ 100 g unsweetened soy yogurt or plain coconut yogurt ā¢ 120 ml unsweetened soy drink ā¢ 80 ml cold-pressed rapeseed oil or organic Alsan margarine ā¢ 2 tsp cream of tartar baking powder ā¢ 1 pinch of salt ā¢ Juice of one lemon (approx. 40ā50 ml) + zest (1ā2 tbsp) ā¢ 1 tsp ground Bourbon vanilla (or the seeds from one vanilla pod) ā¢ 2ā3 tbsp poppy seeds + for decorating ā¢ For the lemon glaze: 140 g organic powdered sugar, 1ā2 tbsp soy drink, juice of half a lemon Instructions: 1. Preheat oven to 180 Ā°C (top/bottom heat). š„ 2. Line a muffin tin with paper liners. 3. Sieve flour into a bowl. Add baking powder, sugar, and salt and mix thoroughly with a whisk. š„£ 4. In another bowl, whisk together yogurt, soy drink, lemon juice, lemon zest, oil, and vanilla, then add to the flour mixture. Mix everything well until the ingredients are well combined. 5. Finally, stir in the poppy seeds. 6. Distribute the batter into the muffin cups and bake for 20ā25 minutes (or until a toothpick inserted comes out clean). ā±ļø Then let cool in the forms for approx. 15 minutes. Afterwards, remove and let cool completely on a wire rack. 7. Decorate with whipped cream (or lemon glaze, see below), poppy seeds, and fresh blueberries as desired. 8. For the glaze, whisk powdered sugar, soy drink, and lemon juice in a bowl until the desired consistency is reached. Drizzle some glaze over each muffin and decorate with lemon zest, poppy seeds, and blueberries. š #veganmuffins #lemonpoppyseed #blueberrymuffins #veganbaking š Have fun baking and enjoying! ;-) |
