Ingredients Serves 4
- 1 cup soy milk
- 1 tsp apple cider vinegar
- 1/2 cup sugar
- 3 tbsp vegetable oil
- 1.5 lemons
- 2 cups all-purpose flour
- 3 tbsp poppy seeds
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup icing sugar
Combine 1 cup of soy milk and 1 teaspoon of apple cider vinegar in a small bowl, stir to mix and let sit for ten minutes to curdle.
In a separate bowl combine 1/2 cup of sugar, 3 tablespoons of vegetable oil, zest and juice of one lemon. Stir well.
Slowly add the curdled milk into the mixture, whisking while adding.
In a separate bowl combine 2 cups of all-purpose flour, 3 tablepsoons poppy seeds, 2 teaspoons of baking powder, 1/4 teaspoon of baking soda and 1/2 teaspoon of salt, mix everything together.
Make a well in a center of dry ingredients, pour in wet mixture, and then gradually mix the dry ingredients from the sides of the well into the center. Stir carefully until just combined. Don't overmix.
Heat oven to 350F/180C. Line 12 muffin tins with paper liners. Distribute the batter evenly into muffin cups, about 3/4 cup of batter for each muffin. Bake for 20-25 minutes or until a toothpick inserted into the muffins comes out clean. Let them cool completely.
Meanwhile, prepare lemon glaze. Sift icing sugar, add a tablespoon of lemon juice and mix well. Add more lemon juice to reach the desired consistency, but make sure it is fairly thick.
As the muffins coold, spread about 1 teaspoon of lemon glaze on top of each muffin.
A big thank you for this recipe to Sarah McMinn.