Zesty Vegan Ginger Lemon Poppy Seed Muffins
These delightful Vegan Ginger Lemon Poppy Seed Muffins are a family favorite and perfect for breakfast or a snack. With a golden, slightly crisp top and an airy, fluffy interior, they are a delightful balance of sweetness and tartness. The poppy seeds add a delightful crunch, and the ginger enhances the flavor profile with a warm, spicy kick. Whether enjoyed fresh out of the oven or saved for later, these muffins never disappoint. They are not only vegan but can also be made with traditional ingredients if you prefer. Adjust the ginger to your taste, and savor the uplifting citrus aroma that fills your kitchen while they bake.
N/A
Servings
150
Calories
13
Ingredients
Ingredients
all-purpose flour
1 3/4 cups (measured)
sugar
1/2 cup (measured)
baking powder
2 teaspoons (measured)
baking soda
1 teaspoon (measured)
salt
1/4 teaspoon (measured)
poppy seeds
1 tablespoon (measured)
ground ginger
2 teaspoons (measured)
Ener-G Egg Substitute
1 (prepared)
lemon juice
1/4 cup (freshly squeezed)
soy milk
3/4 cup (measured)
margarine
4 tablespoons (melted)
lemon extract
2 teaspoons (measured)
vanilla extract
1 teaspoon (measured)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, salt, poppy seeds, and ground ginger. Mix well and set aside.
3
In another bowl, whisk together the Ener-G Egg Substitute, lemon juice, soy milk, melted margarine, lemon extract, and vanilla until smooth.
4
Pour the wet mixture into the dry mixture and gently fold them together with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
5
Spoon the batter evenly into a greased muffin tin, filling each cup about 3/4 full.
6
Bake in the preheated oven for 20-22 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
7
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
4.5g
Fat
25.5g
Carbs
1.7g
Protein
1g
Fiber
5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
Are these Ginger Lemon Poppy Seed Muffins vegan?
Yes, these muffins are 100% vegan, using soy milk, margarine, and Ener-G Egg Substitute.
What is the primary flavor profile of these muffins?
The muffins feature a zesty citrus flavor from lemon juice and extract, complemented by a warm, spicy kick from ground ginger.
How many calories are in one muffin?
Each muffin contains approximately 150 calories.
What is the suggested oven temperature for baking?
The oven should be preheated to 400°F (200°C).
How long do these muffins need to bake?
Bake the muffins for 20 to 22 minutes until the tops are lightly golden.
What egg substitute is used in this recipe?
The recipe calls for one prepared serving of Ener-G Egg Substitute.
How much ginger is included in the batter?
The recipe uses 2 teaspoons of ground ginger, though you can adjust this to your personal taste.
Can I use regular milk instead of soy milk?
Yes, if you do not require the recipe to be vegan, you can use traditional dairy milk or other plant-based alternatives.
What is the texture of these muffins?
These muffins have a golden, slightly crisp top with an airy and fluffy interior, plus a slight crunch from the poppy seeds.
How much fat is in each muffin?
Each muffin contains 4.5g of fat.
Do these muffins contain any fiber?
Yes, each muffin provides about 1g of fiber.
What type of flour is used?
The recipe uses 1 3/4 cups of measured all-purpose flour.
Is there both lemon juice and lemon extract in the recipe?
Yes, the recipe uses 1/4 cup of freshly squeezed lemon juice and 2 teaspoons of lemon extract for maximum citrus flavor.
How many poppy seeds are needed?
The recipe requires 1 tablespoon of poppy seeds.
How much sugar is in the muffin batter?
The recipe uses 1/2 cup of sugar, resulting in 5g of sugar per muffin.
Should I use melted or cold margarine?
You should use 4 tablespoons of melted margarine.
How do I know when the muffins are finished baking?
The muffins are done when a toothpick inserted into the center comes out clean.
How much protein is in each muffin?
There is 1.7g of protein per serving.
Can I use vanilla extract too?
Yes, the recipe includes 1 teaspoon of vanilla extract to round out the flavor.
How full should I fill the muffin tin cups?
Fill each greased muffin cup about 3/4 full with batter.
Is baking soda or baking powder used?
Both are used: 2 teaspoons of baking powder and 1 teaspoon of baking soda.
What is the carbohydrate count per muffin?
There are 25.5g of carbohydrates per muffin.
Is it okay to have lumps in the batter?
Yes, a few lumps are okay; you should gently fold the mixture until just combined to avoid overmixing.
Should I cool the muffins in the tin?
Let them cool in the tin for a few minutes before moving them to a wire rack to cool completely.
What are the key dry ingredients?
The dry ingredients include all-purpose flour, sugar, baking powder, baking soda, salt, poppy seeds, and ground ginger.
What are the key wet ingredients?
The wet ingredients consist of prepared egg substitute, lemon juice, soy milk, melted margarine, lemon extract, and vanilla extract.
How many total ingredients are in this recipe?
There are a total of 13 ingredients in this muffin recipe.
Are these muffins suitable for a snack?
Absolutely, they are described as a family favorite perfect for both breakfast and snacking.
Is there any salt in this recipe?
Yes, the recipe calls for 1/4 teaspoon of salt.
Can I make these if I am not vegan?
Yes, the description notes that they can also be made with traditional non-vegan ingredients if you prefer.