A delicious vegan and gluten-free version of lemon poppy seed muffins.
Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line cups with paper liners.
Whisk soy milk and apple cider vinegar together in a bowl. Set aside and allow to curdle to create “buttermilk”, about 10 minutes.
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.
Spoon batter into the prepared muffin cups, filling each 2/3 full.
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.
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.
Per Serving: 154 calories; protein 2.1g; carbohydrates 26.7g; fat 5.1g; sodium 174.4mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.