Ingredients and Weight:
- 1 cup gluten-free flour (about 120 grams)
- 3/4 cup sugar (about 150 grams)
- 1/2 cup vegetable oil (about 120 milliliters)
- 2 tablespoons poppy seeds
- Zest of 1 lemon
- 3/4 cup non-dairy milk (about 180 milliliters)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the flour, sugar, baking powder, and baking soda.
- In a separate bowl, mix the vegetable oil, non-dairy milk, poppy seeds, lemon zest, and vanilla extract.
- Pour the liquid ingredients into the dry ingredients and mix well.
- Line a muffin tin with paper cups and fill each cup with the muffin mixture.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool before serving.
Nutritional Information:
- Calories: Approximately 250 per muffin (based on the ingredients provided)
- Carbohydrates: About 30 grams
- Fat: About 12 grams
- Protein: About 3 grams
Dish Characteristics:
- Vegan-friendly
- Gluten-free
- Rich in lemon flavor with a poppy seed crunch
- Moist and fluffy texture
User Comments:
- "These muffins were so delicious! The lemon flavor was bright and fresh, and the poppy seeds added a nice crunch."
- "I was looking for a gluten-free vegan muffin recipe, and this one was perfect. The texture was great, and they were so easy to make."
- "These muffins were a hit with my family! The lemon and poppy seed combination was unique and really tasty."
Special Precautions and Tips:
- Make sure to use gluten-free flour for a gluten-free dish.
- Check the labels of the non-dairy milk and vanilla extract to ensure they are suitable for vegan diets.
- Use fresh lemon zest for the best flavor.
- Baking times may vary depending on your oven, so keep an eye on the muffins towards the end of the baking time.
