Lemon Poppyseed Muffins – Fat Free
2 1/2 cups self-rising flour
1 tablespoon poppy seeds
1 teaspoon baking powder
1 lemon (zested and juiced)
1 pinch salt
1/2 cup egg replacer (or equivalent for 3 eggs)
1 cup sugar
1/2 apple sauce
1/2 cup almond milk (or soy milk)
Gather the ingredients.
Heat the oven to 350 F and line a 12-cup muffin tin with paper or silicone liners.
In a large mixing bowl, whisk together the flour, poppy seeds, baking powder, lemon zest, and salt.
Follow the instructions on the packet of your egg replacer to make the equivalent of 3 eggs and whisk lightly in a bowl to froth up. Whisk in the sugar, oil, and lemon juice.
Still whisking lightly, add the liquid to the dry ingredients in the bowl. Whisk in the milk and continue to whisk until the batter is thick and lump free. This should happen fairly quickly.
Spoon the muffin mixture in the prepared cups, filling each two-thirds full. Tap the tin lightly on the countertop to settle the mixture. Pop the tray into the center of the oven and cook for 20 minutes.
The muffins are ready when risen, golden in color, and firm in the center when pressed slightly. Remove from the oven and leave to cool in the tray. Decorate as desired.
Mash together with a fork. Add water and salt as needed.
Whisk 1 cup of confectioner’s sugar with 2 tablespoons of boiling water and a few drops of lemon juice to taste. Spoon over your muffins and decorate with lemon zest. Finish with edible flowers or fresh herbs if you wish.