Lemon Poppy Seed Muffins

This is my son's favorite muffin. He loves it when I make these on the weekend and is happy to take them in his lunch during the week.

This is one of the few recipes where I prefer the chia seed egg replacer, because the chia seeds are reminiscent of the poppy seeds. I typically use flax seeds as a binder as they are cheaper and work very well.

Lemon Poppy Seed Muffin

Ingredients:

2 tbsp ground chia seeds (I use a spice/coffee grinder for this)
4 tbsp water
1-2 tbsp fresh lemon juice (juice of 1 lemon)

1/2 cup soy milk
2 tsp vinegar

1/2 cup vegan margarine
2/3 cups sugar
1 tsp vanilla
Zest from 1 lemon

1 1/3 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

2 tbsp poppy seeds

Directions:

Preheat your oven to 350 degrees and spray a muffin tin with cooking spray. Alternately, you can use cupcake papers to ensure they come out of the pan easily.

Zest a lemon and then juice it. Reserve the zest and measure the amount of lemon juice. Add enough water to the lemon juice to equal 6 tbsp and then stir the ground chia seeds into the lemon juice and water. Set it aside to thicken.

Pour the soy milk into a measuring cup and add the vinegar. Set that aside to curdle.

Next, cream the sugars, margarine and vanilla together in a large mixing bowl. Add the zest and mix to combine. Add the chia seed and water mixture to the margarine and sugar and stir well. Then add the curdled soy milk and stir again.

Now you are ready to add the dry ingredients. Sift the flour, baking powder, baking soda and salt. Fold the dry ingredients into the wet until just combined. Then fold in the poppy seeds. Fill your muffin tin with the batter and bake for 18 minutes.

For 12 muffins. Nutritional information from caloriecount.about.com

Nutrition Facts

Serving Size 57 g

Amount Per Serving

Calories 182 Calories from Fat 82

% Daily Value*

Total Fat 9.1g 14%

Saturated Fat 1.4g 7%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 245mg 10%

Potassium 88mg 3%

Total Carbohydrates 23.7g 8%

Dietary Fiber 1.2g 5%

Sugars 11.8g

Protein 2.5g

Vitamin A 7% • Vitamin C 2% Calcium 6% • Iron 6%

Nutrition Grade C-

* Based on a 2000 calorie diet