Vegan lemon and poppy-seed muffins

desserts Baking sweet
Total: 45 min. | Active: 30 min.
vegan, lactose-free

Lemon-flavoured cakes are a favourite of mine. Lemon adds freshness and lightness, making these muffins a real tasty treat for the summer. They have added lemon juice and zest for that ultimate pizazz – every single bite is full of flavour! The glazing adds a certain tartness to the muffins, complementing them perfectly. The recipe requires only one bowl and takes approx. 30 minutes to prepare, so the muffins are perfect for baking on the spur of the moment for a weekend with friends.

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Ingredients

for 12 pieces

Muffin mixture
½ dl sunflower oil
150 g sugar
1  organic lemon, use grated zest and 1 tsp of juice
2 ⅓ dl oat drink
210 g white flour
1 pinch salt
1 tsp baking powder
½ tsp sodium bicarbonate
1 tbsp poppy seed
Glaze
100 g icing sugar
1 tbsp lemon juice
1  organic lemon, a little grated zest
½ tbsp blue poppy seeds

How it's done

Muffin mixture

Mix the oil, sugar, lemon zest, lemon juice and oat drink thoroughly in a bowl. Add the flour, salt, baking powder, bicarbonate of soda and poppy seeds to the mixture and mix well. Spoon the batter into the prepared muffin tin.

To bake

Approx. 15 mins. in the centre of an oven preheated to 180°C. Take the muffins out of the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.

Glaze

Mix the icing sugar and lemon juice until smooth. Spoon the glaze over the muffins, decorate with the lemon zest and poppy seeds.

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