Lemon Poppy Muffins

If you have not read or looked at Alicia Silverstone’s cookbook, the Kind Diet,  I highly recommend it.  Even if just take a glance while you’re at the book store.  It was one of the first books I purchased when I became vegetarian, because she breaks her book down into different categories.  Some people are not able to just go cold turkey, and wake up one morning and decide they want to change to a vegan diet, and go with it.  I was vegetarian for 5 years, before I finally gave up all the diary products.  Her approaches to the “Kind Diet” are Flirting, Vegan, and Superhero, which appear as steps to becoming vegan and eating a diet entirely of whole grains and organic veggies.

Lemon Poppy Muffins

I swear this picture doesn't do justice for the taste of this muffin, but I had to snap one quickly before this all disappeared
I swear this picture doesn’t do justice for the taste of this muffin, but I had to snap one quickly before this all disappeared

1 cup whole wheat pastry flour
1 cup all-purpose flour
1/3 cup maple sugar
2 tsp egg replacer (Ener-G)
2 tsp baking powder
1 tsp baking soda
¼ tsp sea salt
½ cup almond or soy milk
¼ cup fresh lemon juice
½ cup safflower oil
½ cup maple syrup
1 tsp lemon extract
2 Tbs poppy seeds

Preheat oven to 350 degrees.  Oil pans (for 4 mini loaves) or prepare muffin pan with liners.
Combine flours, sugar, egg replacer, baking powder, baking soda, and salt.
In a separate bowl, combine milk and lemon juice.  Set aside; it will look curdled.  Whisk, in the oil, syrup, and lemon extract.
Add the wet ingredients to the dry, and stir well.  Finally add poppy seeds

Pour the batter into prepared pans and bake 15 minutes.  Cool completely on metal rack.

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