Lemon Poppyseed Muffins (Vegan)
These may no be the most glamorous muffins but they are absolutely delicious! In our house we call them "muffcakes" because really they can be either muffins or cupcakes. Add a little cream cheese icing or a lemon glaze and you have a fantastic dessert!
Preheat oven to 350 degrees F
(you'll need to remember to turn the oven on very first thing so it has time to fully preheat before you put the muffins in)
1.5 cups of all-purpose flour (can be made with Bob's Red Mill gluten-free flour, too)
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons - 3 Tablespoons poppyseeds
zest of one lemon
Mix dry ingredients (above) together.
Then, add, all at once:
3/4 hot water
1/3 cup of oil (I use canola but olive oil works wel, too)
1 teaspoon vanilla extract
Stir with a rubber spatula until just blended. You want to avoid over-stirring.
1/4 to 1/3 cup lemon juice (preferably from the lemon you just zested!)
The mixture will fizz--remember those volcanoes you made in grade school? Yeah, same principle.
Pour into 12 -18 muffin tins (depending on how big or small you want them), and bake approximately 10 minutes or until the tops spring back when you touch them and a toothpick inserted in the center comes out clean.
For easier removal, leave them in the tins to cool for about 5 minutes.