Description The optional addition of a ripe banana makes these muffins very moist and sweet. With or without the banana these muffins are delicious. Plus they’re vegan! Ingredients ½ cup white sugar ¼ cup fresh squeezed lemon juice 2 ½ tablespoons vegetable oil 1 tablespoon lemon zest 2 teaspoons lemon extract ½ cup coconut milk beverage … Read more
Description A treat for those who love poppy seeds, and a good way to use up left over bananas. Ingredients 1 ¼ cups whole wheat flour 1 cup wheat bran ½ cup wheat germ 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt (Optional) 2 eggs ¼ cup honey ¼ cup vegetable oil 1 … Read more
Description Melt in your mouth lemony-goodness! These muffins are LEMONY, but delicious! If you prefer, use less lemon juice for the glaze and substitute equal amount of milk for glaze. Or, simply forgo the glaze but this really adds to the overall taste. Also, you may use 24 mini-muffin tins, bake only 10-12 minutes. Ingredients … Read more
Description Light, crispy-topped poppy seed muffins with a delicate lemon flavor. Perfect with your morning coffee or tea. Delicious warm! Ingredients 2 cups all-purpose flour ¾ cup white sugar 3 tablespoons poppy seeds 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 8 ounces plain non-fat yogurt 2 eggs ½ cup vegetable oil … Read more
Description Moist poppyseed muffins with a hint of lemon come alive with a tart lemon glaze. So good you can’t eat just one! You can substitute yogurt for the sour cream, if desired. Ingredients 1 ¾ cups all-purpose flour ¾ cup white sugar 2 lemons, zested and juiced 2 tablespoons poppy seeds 2 ⅔ teaspoons baking powder … Read more