Vegan Lemon Poppyseed Muffins

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 15 ounce coconut milk canned
• 0.8 cup dairy-free margarine such as earth balance melted
• 1.3 cups granulated sugar organic
• 3 tablespoons ground flaxseed 
• 0.3 cup juice of lemon fresh (from 3 lemons)
• 2 tablespoons lemon zest for the juice below (from the 3 lemons you use )
• 2 tablespoons poppy seeds 
• 1 teaspoon salt 
• 1.5 teaspoons vanilla extract 
• 0.5 cup tablespoon water 
• 3 cups pastry flour whole wheat all-purpose

Equipment

• food processor
• oven
• mixing bowl
• wire rack
• blender
• hand mixer
• toothpicks
• muffin liners
• muffin tray

Directions

1. Preheat your oven to 350ºF. Lightly oil 12 to 16 muffin cups.In a blender or food processor or in a bowl using an electric hand mixer, whip the flaxseed and water together, until you have a thick and creamy consistency. The result should be rather gooey. This can all be done by hand, but a food processor/hand mixer does a better job in about 1 minute.In a large mixing bowl, stir together the flour, sugar, baking powder, lemon zest, poppy seeds, and salt.Create a well in the center of the dry ingredients, then add the flax eggs, coconut milk, lemon juice, oil, and vanilla extract, and stir mix until smooth, about 1 minute.
2. Pour batter evenly into the prepared muffin cups (about 2 tablespoons each). If you’ve already oiled all of the cups of the muffin tin but don’t fill all of the cups with batter, add a small amount of water to each cup that doesn’t contain batter. Baking an empty, greased cup makes for hard cleanup!
3. Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Cool in the pans for 10 minutes before removing to a wire rack.