A RECIPE FOR LEMON POPPYSEED MUFFINS WITH SWEET LEMON GLAZE:
The most important thing I’ve learned in Germany
Is how to bike with an umbrella
How to keep my head above the rising water.
How to gather up bright things:
Scissors with yellow handles
A yellow plastic citrus press
Fistfuls of smiling lemons
How to put sunshine on my plate
And nourish myself by its light
The most important thing I’ve learned in Germany
Is how to bike with an umbrella
How to keep my head above the rising water.
How to gather up bright things:
Scissors with yellow handles
A yellow plastic citrus press
Fistfuls of smiling lemons
How to put sunshine on my plate
And nourish myself by its light
Makes 6 large / 12 regular
Ingredients:
2/3 cup sugar
Grated rind and juice of 1 lemon
2 cups spelt flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 plain soy yogurt
2 tbsp egg replacer dissolved in 4 tbsp water
1 tsp vanilla extract
1/2 cup vegan butter, melted
2 tbsp poppy seeds
For the Icing:
1/2 cup powdered sugar, sifted
1 tbsp fresh lemon juice
1. Preheat the oven to 400 °F (205°C). In a large bowl, rub the sugar and the lemon rind together with your fingertips until the sugar is slightly moist. Whisk in the flour, baking powder, baking soda and salt. In a small bowl, whisk the soy yogurt, eggs, vanilla, lemon juice and vegan butter together until well blended.
2. Pour the liquid ingredients over the dry ingredients and gently blend. Don't overmix. Stir in the poppy seeds. Divide the batter evenly in a greased muffin tray.
4. Bake for 18 to 20 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack. Cool completely before icing.
5. To make the icing, put powdered sugar in a small bowl and add about 1/2 a tablespoon of the lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a time, to get an icing that is just thin enough to drip from the tip of the spoon. Drizzle glaze over the muffins.
Ingredients:
2/3 cup sugar
Grated rind and juice of 1 lemon
2 cups spelt flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 plain soy yogurt
2 tbsp egg replacer dissolved in 4 tbsp water
1 tsp vanilla extract
1/2 cup vegan butter, melted
2 tbsp poppy seeds
For the Icing:
1/2 cup powdered sugar, sifted
1 tbsp fresh lemon juice
1. Preheat the oven to 400 °F (205°C). In a large bowl, rub the sugar and the lemon rind together with your fingertips until the sugar is slightly moist. Whisk in the flour, baking powder, baking soda and salt. In a small bowl, whisk the soy yogurt, eggs, vanilla, lemon juice and vegan butter together until well blended.
2. Pour the liquid ingredients over the dry ingredients and gently blend. Don't overmix. Stir in the poppy seeds. Divide the batter evenly in a greased muffin tray.
4. Bake for 18 to 20 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack. Cool completely before icing.
5. To make the icing, put powdered sugar in a small bowl and add about 1/2 a tablespoon of the lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a time, to get an icing that is just thin enough to drip from the tip of the spoon. Drizzle glaze over the muffins.
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