Classic lemon and poppyseed muffins. Ideal for breakfast or as a snack!
- 2 cups spelt flour
- 2and 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3 tbsp poppyseeds
- 1/2 cup brown sugar
- 1/4 cup canola oil
- juice from 1 lemon + zest
- 1 cup plant milk
- 1 tsp apple cider vinegar
Prepare 3 bowls. In small bowl combine plant milk and apple cider vinegar. Whisk and let it curdle for 10 minutes. In second bowl mix flour, baking powder, baking soda, salt and poppy seeds. In a large bowl combine oil, sugar and lemon juice with zest. Slowly add your buttermilk mixture (obtained from plant milk + vinegar) and whisk together. Then add the dry ingredients and gently combine the mixture.
Preheat the oven to 190C and prepare muffin tin and baking cups. Fill 2/3 for each muffin and bake for 18 minutes. After that time check with toothpick if it’s dry and no dough stick to it.
Serve plain or with lemon icing plain or jam and fruits on side.
***Adapted from https://www.mydarlingvegan.com/2014/09/lemon-poppy-seed-muffins/