Vegan and Gluten-Free Lemon Poppy Seed Muffins recipe
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Ingredients
- 1 cup unsweetened soy milk 1 teaspoon apple cider vinegar 2 cups gluten-free all purpose baking flour 2 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1 tablespoon poppy seeds ⅔ cup sugar ⅓ cup canola oil 1 tablespoon lemon zest 3 tablespoons fresh lemon juice 1 teaspoon vanilla extract 1 cup confectioners' sugar 2 tablespoons fresh lemon juice
Nutrition Info
- 153.7 caloriescarbohydrate: 26.7 gcholesterol: : -fat: 5.1 gfiber: 1.7 gprotein: 2.1 gsaturatedFat: 0.4 gservingSize: -sodium: 174.4 mgsugar: 15.2 gtransFat: : -unsaturatedFat: : -
Directions Vegan and Gluten-Free Lemon Poppy Seed Muffins
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line cups with paper liners.
Whisk soy milk and apple cider vinegar together in a bowl. Set aside and allow to curdle to create \"buttermilk\", about 10 minutes.
Stir gluten-free flour, baking powder, baking soda, salt, and poppy seeds together in a separate bowl. Whisk together sugar, oil, and lemon zest together in a large bowl. Slowly stir in lemon juice, vanilla extract, and \"buttermilk\"-mixture. Add flour mixture and mix until batter is combined.
Spoon batter into the prepared muffin cups, filling each 2/3 full.
Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in tins for 5 minutes. Transfer to a wire rack to cool completely, 10 to 15 minutes.
While the muffins are cooling, whisk together confectioners sugar and 2 tablespoons lemon juice in a small bowl and create a smooth glaze. After the muffins have cooled, drizzle glaze on muffin tops.