Vegan and Gluten-Free Lemon Poppy Seed Muffins
Description
A delicious vegan and gluten-free version of lemon poppy seed muffins - perfect for people with allergies or those following a vegan life-style.
Ingredients
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1 cup unsweetened soy milk
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1 teaspoon apple cider vinegar
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2 cups gluten-free all purpose baking flour
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2 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 tablespoon poppy seeds
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2/3 cup sugar
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1/3 cup canola oil
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1 tablespoon lemon zest
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3 tablespoons fresh lemon juice
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1 teaspoon vanilla extract
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1 cup confectioners' sugar
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2 tablespoons fresh lemon juice
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line cups with paper liners.
2
Whisk soy milk and apple cider vinegar together in a bowl. Set aside and allow to curdle to create "buttermilk", about 10 minutes.
3
Stir gluten-free flour, baking powder, baking soda, salt, and poppy seeds together in a separate bowl. Whisk together sugar, oil, and lemon zest together in a large bowl. Slowly stir in lemon juice, vanilla extract, and "buttermilk"-mixture. Add flour mixture and mix until batter is combined.
4
Spoon batter into the prepared muffin cups, filling each 2/3 full.
5
Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in tins for 5 minutes. Transfer to a wire rack to cool completely, 10 to 15 minutes.
6
While the muffins are cooling, whisk together confectioners sugar and 2 tablespoons lemon juice in a small bowl and create a smooth glaze. After the muffins have cooled, drizzle glaze on muffin tops.