Lemon-Poppy Seed Muffins

Poppy Seed Topping:

2 Tablespoons Canola Oil

6 Tablespoons Granulated Sugar

1/4 Cup All Purpose Flour

2 Teaspoons Poppy Seeds

Lemon-Poppy Seed Muffins:

2 Cup All Purpose Flour

2/3 Cup Granulated Sugar

2 Teaspoon Baking Powder

1 Teaspoon Baking Soda

1 1/2 Teaspoons Poppy Seeds

1/2 Teaspoon Salt

1 Cup Vegan "Sour Cream" or Non-Dairy Yogurt

2/3 Cup Lemon Juice

1/4 Cup Canola Oil

2 Teaspoons Lemon Zest

1 Teaspoon Vanilla Extract

Preheat your oven to 375 degrees and lightly grease a baking tin of 12 standard muffin cups.

To first make the topping, simply mix together all of the ingredients in a small bowl, stirring with a fork, until thoroughly combined and slightly clumpy. Set aside.

Moving on to the main muffins, whisk together the flour, sugar, baking powder and soda, poppy seeds, and salt in a large bowl. Make sure that all of the dry ingredients are thoroughly combined. In a separate bowl, whisk together the "sour cream" or yogurt, lemon juice, canola oil, lemon zest, and vanilla until smooth. Pour these wet goods into the bowl of dry, and with a wide spatula, stir just enough to bring the two together. Make sure there are no remaining pockets of flour hiding in the batter, but it's alright if a few small lumps remain.

Distribute the batter between the prepared muffin cups, and don't be afraid to really mound them up- The more the tins are filled, the better the muffin tops will be. Sprinkle your poppy seed topping evenly over each unbaked muffin, piling it on until you've used it all up.

Bake for 16 - 20 minutes, until a toothpick inserted into the centers of the muffins comes out clean, with perhaps just a few moist but fully baked crumbs clinging to it. Let rest in the tins for 10 minutes before transferring them to a wire rack until completely cool.

Makes 12 Muffins

©Hannah Kaminsky http://www.bittersweetblog.com