Vegetarian Recipe: Lemon Poppyseed Muffins

Delicious Muffin Recipe, Vegan or Ovo-Lacto Vegetarian

These lemon poppy seed muffins are fancy enough to share with company, and perfect anytime - for Sunday brunch, with soups or salads, or as a tasty snack.

Muffins are so yummy & easy to make! We like them substantial, not too sweet, and several times a week.

Makes 12 large lemon poppyseed muffins: This muffin recipe can be made vegan or ovo-lacto vegetarian. Either way, they're fabulous!

Variation: Try adding 1 1/2 cups of frozen blueberries instead of the poppyseeds, to make lemon blueberry muffins.

Ovo-Lacto Veg Ingredients:

• 3 c unbl wh flour
• OR 2 c unbl wh fl + 1 c wh wheat or spelt flour
• 3 tsp baking powder
• 1/2 tsp salt
• 1/3 c unbleached cane sugar
• 1/4 c black poppy seeds
• Grated rind of one lemon
• 1/2 tsp almond extract
• Ovo Lacto Muffins:
• 1/3 c melted butter
• 2 eggs
• 2/3 c yogurt
• 1 c water
• 1/4 c lemon juice (2 lemons)
• Vegan Muffins:
• 1/4 c sunflower or safflower seed oil
• 1 Tbsp gr. flax seed
• 1 1/2 cups unsweetend hemp or almond milk
• 1/3 c lemon juice (2 lemons)

Muffin Method:

1. Add poppy seeds (and gr flax seeds) to non-dairy milk OR yogurt + water, and let sit 1/2 hour
2. Preheat the oven to 375 degrees & oil the muffin pan
3. Mix the dry ingredients in a separate, large bowl
4. Grate the lemon
5. Squeeze the lemons and strain the juice
6. Beat all liquids together. Include grated lemon rind and sugar
7. Add the wet to the dry ingredients with minimal light mixing - a few quick strokes, don't mind lumps
8. Spoon evenly into the muffin cups
9. Bake for 25 min, middle of the oven, until lightly browned & firm to the touch
10. Cool in the pan on a rack for 5 minutes
11. Run a knife around the edges of the muffins & turn them out on the rack
12. Cool for a few more minutes, then EAT THEM! Yummmhhh!