Public recipe with member extras
Lemon Poppyseed Muffins
Bright, citrusy breakfast muffins with an incredibly clean, light crumb structure.
Baking, Breads & Pastries · Afternoon Tea · Weekend Baking
What you need
Ingredients
- 2 cups All-Purpose Flour
- 3/4 cup Sugar
- 1 tbsp Poppy Seeds
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Rice Milk
- 2 large Eggs
- 1/2 cup Melted Butter or Oil
- Zest of 1 Lemon
- 2 tbsp Fresh Lemon Juice
Method
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- Whisk the flour, sugar, poppy seeds, baking powder, and salt together.
- In a separate bowl, whisk the rice milk, eggs, melted butter, lemon zest, and lemon juice.
- Fold the wet ingredients into the dry just until combined.
- Divide among the muffin cups and bake 20 to 22 minutes, until a toothpick comes out clean.
From The Arrogant Hippie Culinary Journal: Rice Milk Edition by Aunesty Janssen
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