Lemon and Poppy Seed Muffins.

recipe name

April 8th, 2011

These muffins are damn delicious and stay fresh for 3 or 4 days.

Makes 12 muffins.


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


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!