Wednesday, February 2, 2011

Lemon Poppy Seed Muffins

This is my altered version of the recipe I found on this blog.
1/4 cup plus 2 T poppy seeds
1/4 cup maple syrup
1/4 cup fresh lemon juice
4 t grated lemon zest
1/2 cup nondairy butter ( I used 1/4 c regular butter and 1/4c unsweetened applesauce)
1/2 cup dates, pitted
1 T arrowroot powder ( I used cornstarch)
1 cup nondairy sour cream (I used plain yogurt)
2 cups spelt or whole-wheat flour ( I used white wheat flour)
2 t baking powder
1 t baking soda
1/4 t Celtic salt

Preheat oven to 350 degrees. Line a muffin pan with 12 paper liners.

In a blender, combine the poppy seeds maple syrup, lemon juice, lemon zest, butter, dates, arrowroot, and Vegenaise.

In a large-size bowl, whisk together the flour, baking powder, baking soda, and salt.

Fold the wet ingredients into the dry, being careful not to overmix. Divide the batter equally among the muffin cups. Bake for 20 minutes. Let cool on a wire rack.

** Everyone in the family loved these. They were just the right amount of sweetness for us. If you are used to eating a lot of sugar these won't taste very sweet to you. I think next time I make these I will add a bit more lemon juice and use coconut oil instead of butter.

1 comment: