Ingredients and Weight: - 1 1/2 cups (180g) all-purpose flour - 1 1/2 teaspoons (7g) baking powder - 1/2 teaspoon (2g) baking soda - 1/4 teaspoon (1g) salt - 1/2 cup (1 stick, 113g) vegan butter, softened - 1 cup (200g) granulated sugar - 2 large eggs, flax eggs, or 1/4 cup (60ml) unsweetened applesauce - 1 teaspoon (5ml) vanilla extract - 1/2 cup (120ml) almond milk - 1/2 cup (120ml) lemon juice - 2 tablespoons (30ml) poppy seeds
Preparation Time: 15 minutes Cooking Time: 20-25 minutes Difficulty Level: 2 (Easy)
Preparation Method Steps: 1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 3. In a large bowl, cream together the butter and sugar until light and fluffy. 4. Add the eggs, one at a time, followed by the vanilla extract. 5. Alternately add the dry ingredients and almond milk to the butter mixture, beginning and ending with the dry ingredients. 6. Stir in the lemon juice and poppy seeds. 7. Fill the prepared muffin tins about 2/3 full. 8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. 9. Let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Information: - Calories: 250 - Fat: 12g - Saturated Fat: 2g - Cholesterol: 0mg - Sodium: 150mg - Carbohydrates: 35g - Dietary Fiber: 2g - Sugars: 20g - Protein: 4g
Dish Characteristics: - Light and fluffy texture - Bright lemon flavor - Crunchy poppy seed topping - Vegan-friendly and dairy-free
User Comments: - "These muffins were a hit with my whole family!" - "I love the tangy lemon flavor and the crunchiness of the poppy seeds." - "These muffins are the perfect size for grab-and-go breakfasts or snacks." - "I was surprised at how moist and flavorful these muffins were, considering they're vegan." - "I'll definitely be adding these muffins to my regular baking rotation."
Special Precautions and Tips: - Use unsweetened almond milk for a dairy-free option. - If you don't have flax eggs on hand, you can use 2 tablespoons (30ml) of ground flaxseed mixed with 6 tablespoons (90ml) of water. - Be careful not to overmix the batter, as this can result in tough muffins. - Let the muffins cool completely before storing them in an airtight container.