Award-winning Lemon Poppyseed Muffins

Well, they haven't won any awards yet but they should!

You will need a blender, a large bowl and some muffin tins. This recipe yields roughly 18 small-ish muffins.

If you want to get extra creative & yummy, top these nuggets with some lemon icing!

Dry Ingredients: In a large bowl combine:

• 5 cups flour (I use 1 spelt, 1 white, 3 whole wheat)


• 1/3 cup + 1/4 cup poppy seeds


• coarsly grated rind of 1 or 2 lemons


• 2 Tbsp baking powder


• 1.5 tsp baking soda


• 1.5 tsp citric acid (avail. at health food stores)


• 1 tsp xanthan gum


• 1 1/4 tsp salt

Wet Ingredients: In a blender, combine and blend until smooth:

• 300 grams silken tofu


• 1 whole lemon (minus seeds and the peel you grated off for the dry ingredients)


• 1 1/4 cups soy or rice milk


• 1/3 cup + 2 Tbsp sunflower oil


• 1/3 cup honey


• 2/3 cup cane sugar


• 2 - 3 tsp vanilla extract (or lemon if you have it)

Method:

Combine dry ingredients well. Slowly pour wet batter overtop, stirring in and mixing thoroughly.

Drop into lined muffin tins (unbleached muffin cups are widely available).

To form "smooth" tops wet the tip of a small spatula and smooth out the top. You'll need to wet the spatula between each muffin.

Bake @ 350 deg. for 30 min.

Created by: Trudel; September 5, 2008