Vegan Lemon Poppyseed Muffins

I'm a fairly rubbish baker and now I live in a country where it's an absolute mission to find baked goods without yeast & sugar. That means I'm having to bake a lot more, and a lot harder things than I'm used to. These are my first real foray into the world of vegan baking, and these are honestly the best thing that I've ever baked. Just don't judge them by their looks.

I actually make these with just a little stevia powder and use almond milk sweetened with agave, it leaves the lovely tang of the lemons without being overtly sweet. If you can't find almond milk you could use soy milk, you however can't use rice milk as you'll have a drier and less rich end product.




Lemon Poppyseed Muffins
makes about 15-20

450g/3 cups plain flour
3 t baking powder
2-4 tbsp sugar or sweetener equivalent
4 tbsp black poppy seeds
zest of 2 lemons
juice of 2 lemons
1 tbsp flax/linseeds
375ml/1 1/2 cups almond milk
60ml/3 tbsp sunflower or other neutral oil

Grind flax/linseeds in a mortar & pestle.
Don't worry about finely grinding them.
Add flax/linseeds, poppy seeds to almond milk.
Let stand for 30 mins.
Preheat an oven to 200°C/390°F.
Prepare a muffin tray or cases.
Mix all dry ingredients, except sugar/sweetener & zest, in a bowl.
Beat all wet ingredients, including sugar/sweetener & zest, in a separate bowl.
Very gently combine wet & dry ingredients, using a few stirs.
Don't worry about lumps.
Spoon mix evenly into muffin tray or cases.
Bake 25-30 mins or until firm to touch & slightly golden on top.
Cool on a wire rack for 5-10 mins.