YUM! These were Delish! Its nice finding a good recipe you know will work every time. This Muffin recipe never seems to fail for me, and when baking Gluten Free AND Vegan that is nearly impossible haha (well when you don’t want to bake with a non dairy butter)!
I found that the sweetener I used wasn’t sweet enough so I add icing on at the end (Lemon Juice and natural unrefined icing sugar), but next time ill use maple syrup or maybe even coconut sugar. But the Icing worked a treat.
Gah I just love anything lemon so I might be dais, but this recipe is worth a shot. I’ll experiment with the recipe a bit, but i’m sure you could use this as a base recipe for any flavour muffin.
LEMON POPPY SEED MUFFINS
1 Cup of Soy Milk
1 tsp Apple Cider Vinegar
Mix these two together and let stand for 10min. It should curdle slightly.
2 cups of Buckwheat Flour
2 1/2 tsp Baking Powder
1/2 tsp Baking Soda
dash of salt
2 Tbsp Poppy Seeds
Juice of 2 Lemons
2 Tbsp of Liquid Sweetener
1/4 cup of Coconut Oil
Turn Oven to 170 Degrees.
Mix Dry ingredients into a big bowl.
In a seperate bowl mix together Lemon Juice, Sweetener and Oil. Once combined mix in the Curdled Soy Milk.
Fold wet ingredients into the dry ingredients with the Lemon Zest.
Bake them between 15 to 18minutes
For icing i just used some icing sugar and lemon juice.
Try it out and let me know what you think.