Lemon Poppy Seed Muffins
A perfect blend of zesty lemon and nutty poppy seeds, these muffins balance the best of breakfast and dessert. Light, fluffy, and slightly sweet, they’re great any time of day.
Equipment
- Standard muffin tin
- 12 Paper liners
- Medium and large mixing bowls
- whisk,
- wire cooling rack
Ingrediënten
- ¼ cup + 2 tbsp 54 g poppy seeds
- ¼ cup 84 g agave nectar
- ¼ cup 60 ml fresh lemon juice
- 4 tsp grated lemon zest
- ½ cup 112 g nondairy butter
- ½ cup 96 g raw sugar
- 1 tbsp 8 g arrowroot powder
- 1 cup 240 g nondairy sour cream (store-bought or homemade)
- 2 cups 240 g light spelt flour
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp fine sea salt
Instructies
- Preheat the oven to 350°F (180°C, gas mark 4).
- Line a standard muffin tin with 12 paper liners.
- In a medium bowl, cream together the poppy seeds, agave, lemon juice, lemon zest, nondairy butter, sugar, arrowroot powder, and sour cream until smooth.
- In a large bowl, whisk together the spelt flour, baking powder, baking soda, and sea salt.
- Gently fold the wet mixture into the dry ingredients.
- Be careful not to overmix to keep the muffins light and fluffy.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- If muffins brown too quickly, loosely cover them with foil.
- Cool the muffins in the tin on a wire rack for at least 15 minutes before transferring them directly onto the wire rack to cool completely.
Yield:
- 12 standard muffins
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a dollop of nondairy whipped cream or enjoy with a warm cup of tea.
Wine Advice:
Pairs well with a light, fruity sparkling wine or herbal tea.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 24 g | Protein: 3 g | Fat: 8 g | Fiber: 2 g | Sugar: 9 g | Salt: 0.2 g
