Lemon and Poppy Seed Muffins.
April 8th, 2011
These muffins are damn delicious and stay fresh for 3 or 4 days.
Makes 12 muffins.
Ingredients.
Muffin Batter
- 1 3/4 cups plain flour
- 3 teaspoons baking powder
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/3 cup canola oil
- 1 cup soy milk
- 1 teaspoon vinegar (apple cider or white)
- 1/2 cup apple sauce
- 2 tablespoons finely grated lemon zest (about 2 lemons)
- 1 tablespoon poppy seeds
Lemon Syrup
- 1/2 cup lemon juice (about 2 lemons)
- 1 tablespoon sugar
Method.
Heat the oven to 200C / 390F.
Mix together the soy milk and vinegar in a bowl and set aside to curdle.
Sift together the dry ingredients in a bowl, then add the apple sauce and soy milk mixture. Mix well.
Spoon the batter into a muffin tray, then bake for 20 to 25 mintes; a skewer will come out clean when they are done.
While the muffins are baking make the syrup by dissolving the sugar in the lemon juice over a low heat. As soon as the muffins are out of the oven pour a little of the syrup over each muffin whilst they are in the tray. Wait for five minutes until the syrup has soaked in and then eat!