For many there is still a lot of mystery behind what vegans eat. I have been offered fish more than once yet asked, “can vegans eat peanut butter?” just as many times. There actually isn’t much secret behind what we eat, and preparing food is really quite easy – you just leave out the animals.
I’m using Vegan MoFo to take an A-Z trip through my pantry to bring you 26 easy recipes to show you that anyone can cook vegan. Eating vegan, well, it’s as easy as ABC.
Do you remember those HUGE muffins from Costco that came in large cardboard trays and wrapped in cellophane? Each package contained 12 deliciously enormous muffins: blueberry, double chocolate, and lemon poppy seed. When I was younger, for a short time, my family had a Sunday breakfast tradition of
eating devouring these Costco muffins. Despite all the freshly made, home baked pastries and desserts that were accessible to me growing up, these store-bought, freezer-stored, probably-made-3-months-ago muffins were the. best. thing. ever.
So on Sunday mornings we would each get to choose one muffin that was all ours. As I remember it my sisters always went for the double chocolate muffins. My parents muffin of choice was for the blueberry, and I thought they were all crazy because, guys, is there anything better than lemon poppy seed muffin?
No. There is no.
When it came time for “L” I immediately thought of lemon poppy seed and was surprised to find that I didn’t already have a version of this muffin on my blog. I have orange poppy seed pound cake & orange poppy seed doughnuts but have somehow failed, in the 2+ years of blogging, to share a vegan lemon poppy seed muffin recipe.
Well, once again thank goodness for Vegan MoFo, my alphabet challenge, and the letter “L.” These muffins are just as they should be. Light, delicate, sweet & moist with tiny crunches of poppy seeds and the citrusy kisses of lemon.
- 3/4 cups powdered sugar
- 1 + tbsp fresh lemon juice
Preheat the oven to 375F. Line a muffin tin with baking cups and set aside.
In a small bowl combine soy milk and apple cider vinegar and let sit for 10 minutes to curdle. In another bowl combine flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
In a large bowl whisk together sugar, canola oil, and the lemon juice and zest. Slowly add curdled soy milk, whisking while adding, until completely incorporated. Add the dry ingredients to the wet, folding in gently until just combined.
Fill the muffin liners 2/3 full and bake for 15-18 minutes, until a toothpick inserted in the middle come out clean. Set the muffins on a cooling rack to cool.
Meanwhile whisk together the powered sugar and lemon juice. You may need to add a little extra lemon juice to get a thick and smooth consistency.
Spoon about 1 tbsp of glaze over each warm muffins then let the muffins continue cooling until completely cool.
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