🌱🍋 Dairy-Free Lemon Poppy Seed Muffins: Bursting with Citrus Flavor! 🧁✨
ingredients:
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon (5 ml) baking powder
- ½ teaspoon (2.5 ml) baking soda
- ¼ teaspoon (1.25 ml) salt
- ½ cup (120 ml) unsweetened plant-based milk (such as almond or soy)
- ½ cup (120 ml) granulated sugar
- ¼ cup (60 ml) vegetable oil
- ¼ cup (60 ml) fresh lemon juice
- 2 tablespoons (14 g) poppy seeds
- 1 teaspoon (5 ml) lemon zest
directions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the plant-based milk, sugar, vegetable oil, lemon juice, poppy seeds, and lemon zest until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Recipe Information: Preparation Time: | 15 minutes | Cooking Time: | 18-22 minutes | Total Time: | 33-37 minutes | Calories per Serving: | Approximately 180-220 kcal (per muffin) | Number of Servings: | 12
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