Vegan Lemon Poppyseed muffins

Going Vegan on these muffins is a matter of a few easy substitutes.  Ground flax seed mixed with water is a wonderful sub for egg and Earth Balance is a direct sub for butter with the same great taste.

To substitute eggs simply mix 1 TBSP ground flax seeds with 3 TBSP water.  Mix together and let sit while you are preparing the rest of the recipe.  This substitute can be used for any recipe needing eggs that you wish to make vegan.  I buy whole flax seeds and then use a spice grinder when needed. (I used a coffee grinder as a spice grinder because at some point I acquired an extra one).

You will Need:

2.5 Cups AP Flour

1 3/4 tsp baking powder

1/4 tsp baking soda

1 tsp kosher salt

1 cup sugar

2 egg substitutes

1.5 tsp. fresh lemon zest and 1/4 cup lemon juice (About 2 lemons)

1/4 Cup milk or nut milk

1 stick Earth Balance butter

3 TBSP Poppy Seeds

Lemon Drizzle for the tops:

3 TBSP Powered sugar + 1 TBSP lemon juice for the drizzle.

Using Fresh lemons is really important for a fresh taste which is a good little pick-me up in the Winter, along with a little dose of vitamin C.

Preheat oven to 350.    Whisk together the dry ingredients (Except) in a large bowl.

In a smaller bowl whisk together the wet ingredients, then stir into the dry.  Finally, add the poppy seeds and stir well.   Line muffin pan with muffin cups and fill each almost to the top using all of the batter.  Bake for 20 minutes or until the tops spring back slightly when gently touched.

Let muffins cool in the pan for 5 minutes before cooling on a rack.

Mix the powdered sugar and 1 TBSP lemon juice and drizzle onto tops of muffins.  Garnish with lemon zest.

These are both sweet and tart and will have you longing for summer.