Lemon Poppyseed Muffins!

I can’t get enough lemon! I think it’s because citrus (although in season in winter) is very Spring. Lemons, limes, grapefruit… all so glorious. And right now we all know we can’t wait for Spring. I love the sunshine & the longer days & the tulips & the daffodils! And did I mention the sunshine? Tuesday March 20, 2012 is the first day of Spring this year! I think we should all throw Spring parties & make lemon poppyseed muffins! : )

Last night was my second “gentle” yoga class. I swear, it is not gentle. I can feel last night in my arms, my shoulders, my back, my booty, and my legs. And I love it. The instructor is really great and I’m definitely the youngest person in the class but everyone has a great sense of humor. I also can’t wait to do some yoga outside since the weather is getting nicer everyday.

In other news, Stephen’s Spring Break start this weekend so he’s coming back down to Annapolis tomorrow. We’re going to spend some time in DC & make lots of yummy food before heading up to Kutztown on Thursday (which means I get to visit Echo Hill, my favorite!). I’m excited! The weather here is supposed to be in the 50s all week and mostly sunny.

Anyway, I felt like giving myself a reward (lemon poppyseed muffins) for all my workouts this week & I wanted to make a treat for Stephen… he loves muffins. I’m so excited about them I think they deserve an exclamation point! I’ve been wanting to make yummy vegan muffins for weeks now. And today it’s 64F outside! Lemon Poppyseed is perfect. Even though it rained the last two days, I still feel like we’ve had so much sunshine lately. And today is just gorgeous. These muffins are perfect for today. They’re perfectly light & moist & flavorful. I’ve had two and I’m desperately trying to resist eating a third.

Lemon Poppyseed Muffins!

Makes 12 Muffins

  • 1/4 Cup + 1 Tbsp Vegan Butter (melted)
  • 1/4 Cup Vegetable/Canola Oil
  • 1/2 Cup Soy (or Almond) Milk
  • 1/3 Cup Lemon Juice
  • Zest of 2 Lemons
  • 1/3 Cup Granulated Sugar
  • 1/4 Cup Maple Syrup
  • 2 1/4 Cups AP Flour
  • 2 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 2 Tbsp Poppyseeds

Preheat oven to 350F. Line muffin tin with 12 muffin papers.

Combine melted butter, vegetable/canola oil, milk, lemon juice & lemon zest. Stir to thoroughly combine. Add sugar & maple syrup & stir again! Add the all-purpose flour, baking powder, baking soda & salt and stir until batter is smooth. It will be a very light batter. (at least for me! I’m used to making bran-muffins). Add the poppyseeds and stir to combine.

Pour batter evenly amongst 12 muffin papers, about 3/4 full. I used a 1/4 cup to measure.

Half way through baking increase temperature to 375F. Bake for 18 – 20 minutes.

Let cool (or not) and enjoy with butter, vegan lemon curd, hot tea, or a cold glass of (coconut) milk! 🙂

And don’t forget to enjoy the sunshine!

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