When I was in high school they used to sell these GIANT poppy seed muffins and they were my favorite thing ever. They were nice and moist and basically the best thing ever. I wasn’t vegan in high school and haven’t had a poppy seed muffin since…so I decided to try it out. I used this silicon pan my mom bought me, and it worked perfectly without muffin liners, no sticking. I was explaining to my mom that it was really a perfect strategy, because when you use the muffin liners, you get a bunch of muffin sticking to the liner. But without them, you obviously have no sticking, and get maximum muffin yummyness. Crazy, huh?
2 cups flour
2/3 cup sugar
1 tsp baking soda
1 tsp baking powder
4 tbsp poppy seeds
1/2 tsp salt
1 cup soy milk
1/4 cup canola oil
2 tsp lemon extract (or 4 tbsp fresh squeezed lemon)
2 tsp almond or vanilla extract
1. Preheat your oven to 400 degrees.
2. In a large bowl mix flour, sugar, baking soda, baking powder, poppy seeds and salt. If you would like to add more poppy seeds, feel free to add more.
3. Add wet ingredients, and stir until mixed.
4. Pour into a muffin tin and bake for 12 minutes.
This makes 12 regular sized muffins. I added a little extra lemon because I wanted a really lemony taste, so just take a little taste of the batter before you cook it to see if it’s the flavor you like.