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I know lemon poppy seed muffin recipes are a dime a dozen but I wanted something with grainy goodness and not super sweet that would go well with some of my left over lemon curd. Mission accomplished!

Lemon Poppy Seed Muffins

1 cup soy milk

1 Tbsp. fresh lemon juice

2 Tbsp. ground flax seed

¼ cup poppy seeds

1 tsp. lemon zest

1-1/2 cup whole wheat pastry flour

½ cup toasted wheat germ

1/3 cup sugar (you could add up to ½ cup if you like your muffins on the sweeter side)

1 Tbsp. baking powder

¼ tsp. salt

¼ cup canola or vegetable oil

Raw sugar for sprinkling

In a small bowl combine soy milk, lemon juice, flax seed, poppy seeds and zest, whisk well and set aside. In another bowl combine flour, wheat germ, sugar, baking powder and salt. Add the oil to the milk mixture and whisk then add the milk mixture to the dry ingredients, mixing until just combined. Fill the cups of either a regular or mini muffin pan and sprinkle each muffin with a little raw sugar. Bake for 13-16 minutes in a 375 degree oven.

You can toast wheat germ in a 350 degree oven for about 5-10 minutes or in a dry pan over medium high heat while stirring constantly until golden brown.

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