Almond Poppyseed Muffins

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Makes 12 mini-muffins

3/4 cup plus 2 Tbsp whole wheat pastry flour
1/2 tsp baking soda
1/2 tsp sea salt                                                                                                                     1/2 cup maple sugar or granulated sugar                                                                             2 Tbsp poppyseeds                                                                                                              1/4 cup coconut oil                                                                                                                1/2 cup almond milk                                                                                                                2 tsp pure vanilla extract                                                                                                    1 tsp almond extract                                                                                                        1 Tbsp lemon juice or cider vinegar

Preheat the oven to 375 degrees and position rack in center of oven. Spray a 12 cup mini muffin tin with nonstick spray in the holes.  Whisk flour, baking soda, sea salt, sugar and poppyseeds in a large bowl to blend well. Whisk oil, milk, vanilla and almond extract together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in lemon juice and stir quickly (pale swirls will be in the batter, which is the baking soda reacting with the vinegar, which allows the cake to rise since there are no eggs). Spoon the batter into prepared tins filling each 2/3 full and bake until tester inserted into center comes out clean, about 10-12 minutes.

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