Lemon-Poppy Seed Muffins

Lemon-Poppy Seed Muffins

From Vegan with a Vengeance by Isa Chandra Moskowitz

1 3/4  C. all-purpose four

1/4 C. sugar

1 TBS baking powder

1/4 tsp salt

1/3 C. canola oil

3/4 C. rice or soy milk

1 (6 oz) container soy yogurt, plain or vanilla

1 tsp vanilla extract

2 TBS finely grated lemon zest (zest from 2 lemons)

1 TBS poppy seeds

Preheat oven to 400F. 

In a large bowl, sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the oil, rice milk, yogurt, and vanilla.  Add the lemon zest to the wet ingredients. Fold the wet ingredients into the dry; halfway through mixing fold in the poppy seeds

Spray a 12-muffin tin with non-stick cooking spray. Fill each cup two-thirds full. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Serve warm.