Friday, February 4, 2011

Easy Poppy Seed Muffins

Like many of the recipes that are frequently used at my house, this was taken from a "normal" non-vegan cookbook (Better Homes is a staple) and tweaked until it was perfected without all the "normal" non-vegan products. This particular recipe I borrowed (stole) from my little sister's book of recipes. They're pretty sweet, kind of like mini cakes. So maybe these are more cupcakes? But they were called muffins in little E's recipe book and that's how they'll stay. Besides, this way you can eat them for breakfast without anyone judging you.

Little E's Poppy Seed Muffins


3 1/4 cups flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 tablespoons poppy seed
2 1/2 cups sugar
3/4 cups oil or soy butter
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons almond extract
1/4 cup lemon juice (this is for a strong lemon taste)
1 cup water


Preheat the oven to 375˚F and grease the bottom of a muffin pan with a bit of canola oil.

Combine all the ingredients with an electric mixer. Pour the batter into the muffin pan. Fill about 2/3 of the way.

Cook for 25 minutes, or until a wooden toothpick comes out clean, then let cool on a wire rack.

Makes 2 dozen muffins.

And there you have it, probably one of the easiest recipes I've posted so far!