Better than Coffee-Shop Lemon Muffins
A quick and easy recipe for vegan lemon muffins, ready in less than 30 minutes!
12
muffins
Equipment
- 12 hole Muffin Tin
- Oven
- Mixing Bowl
- Wooden Spoon
- Whisk
- Measuring Jug
- Measuring Cups and Spoons
Ingredients
- 260 g Plain Flour
- 150 g White Sugar
- 1 tbsp Baking Powder
- 1 tsp Bicarbonate of Soda
- ½ tsp Salt
- 20 g Poppy Seeds - (optional)
- 240 ml Yogurt - vegan, (any plant based of your choice, plain or vanilla)
- 3 tsp Egg Replacer - whisked up with 4 tbsp cold water
- 60 ml Vegetable Oil
- 120 ml Lemon Juice - freshly squeezed
- 1 zest of one Lemon
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 180c.
- Line a 12 cup muffin tin with muffin wrappers
- In a blender, whizz together the oil, yogurt, lemon juice and prepared egg replacer.
- In a large bowl, sift the dry ingredients except for the poppy seeds.
- Stir in the poppy seeds and lemon zest.
- Make a well in the middle and pour in the wet ingredients.
- Stir until just combined. The mixture should still have a few little lumps.
- Pour into the prepared muffin cases and bake for about 18-20 minutes or until they are risen and just spring back to the touch.
Notes
- Make sure to leave muffins 10 minutes before eating, they will be much less crumbly!
- You can use self-raising gluten-free flour instead
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.