Back to BakingPosted: January 27, 2011
I’m so sorry, baking. I have neglected you for a while, but I promise I won’t EVER AGAIN! I could blame it on a lack of inspiration or a sudden urge to get healthy (less than 3 months until your wedding day will do that to a girl) – but I don’t have a good reason. And then it struck me – muffins! I haven’t made muffins yet! And after a particularly random trip to tk maxx (that’s TJ Maxx to you Americans) I realized I had an unused muffin pan in my cupboard.
And the type of muffin I was after? Something classic but unusual. Not blueberry. Not bran (gross). Not corn. Not apple cinnamon. LEMON POPPYSEED. They’re the best! And a serious rarity outside of the States. And the great thing about this recipe is that you don’t need to buy anything special – as long as you have the usual baking essentials, some poppy seeds, and a bit of rice milk, you’re pretty much there. Add in a couple of fresh lemons, and you’re golden!
As per usual, I have made these muffins EXTRA SPECIAL and pretty healthy too. They are made with spelt flour instead of plain, “flax eggs“, and rapeseed oil. Vanilla rice milk too. The result is half a dozen of adorable fluffy muffins ready for a snack or a quick breakfast all week long.
I have a feeling I’ll be putting my new muffin tin to good use in the weeks to come. Baking is a stress reliever, right?!
Vegan Lemon Poppyseed Muffins
- 2 cups plain spelt flour
- 1 tbsp baking powder
- 3 tbsp raw cane sugar
- 1/4 tsp sea salt
- 2 tbsp flaxseed
- zest of 2 lemons
- 3/4 cup vanilla rice milk (can substitute other unflavored non-dairy milk)
- 1/3 cup rapeseed/canola oil
- 1 tbsp poppy seeds
- Heat the oven to 400F. Coat a muffin tin with nonstick cooking spray.
- In a small bowl, whisk the flaxseed with 6 tbsp of water and leave to one side.
- In a large bowl, add the flour, baking powder, sugar, and salt. Whisk until well incorporated.
- Once the flaxseed mixture has thickened, add the lemon zest, oil, and rice milk and mix well. Then fold into the dry ingredients.
- Fold in the poppyseeds, then spoon into the muffin pan. these rise a little, but not much, so don’t worry about overfilling the muffin tin.
- Bake for 20-25 minutes or until you see the tops turning golden brown.
- Cool in the pan for 5 minutes before placing the muffins on a rack and leave to cool completely.
- Optional: For an added treat, you could make a thin glaze to drizzle on top. Simply whisk lemon juice with powdered sugar, drizzle the mixture over the warm muffins, and leave to cool.
I would also like to take this opportunity to give a little shoutout to a wonderful caterer, Annie at revel in food. I went to a hen do (bachelorette party) this past weekend out in the English countryside which included a wonderful 3-course dinner fully catered for at the house where we stayed. Annie not only spoke with me on the phone a few weeks prior, she whipped up some amazing special options just for me. It is that kind of ‘above and beyond’ service that makes my restricted diet a little less difficult. Thank you Annie! And if you’re having a special event in Southern UK, I would strongly recommend revel in food. Annie is a charming lady and very creative with her menus!