Almond-Poppyseed Muffins - vegan!
Heat oven to 375 degrees.
Mix in a large bowl:
1/4 c. Whole wheat flour
3/4 c. White flour
1/3 c. Sugar
2 tsp. baking powder
1/4 tsp. salt
1 Tblsp. Poppyseeds
Mix in a smaller bowl:
1 tsp. lemon juice
2 tsp. almond extract (I went a little heavy on this)
1 tsp. vanilla extract
1/4 c. Canola or vegetable oil
1/3 c. plus 2 Tblsp soy milk (I used vanilla, it's what we had on hand)
Add wet ingredients to dry, folding in gently. Do not over mix, this will make your muffins too dense!
I divided among 6 lined and sprayed muffin cups and garnished the tops with some chopped-up almonds. Bake 20 minutes, breakfast is served!
I liked that this recipe only made 6, which really is plenty for the two of us. Very easy to whip up with on hand ingredients. If you try this recipe, please let me know how you liked it!
These sound divine! I love making muffins. Unfortunately until I can healthily work more calories into my diet they will be few and far between. But I will definitely put a pin in this recipe!
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