I'm still battling nature and heading any vitamin C deficiencies off at the pass by using every last bit of citrus fruit my garden produces... It's a noble (and seemingly endless) quest.
Lemon and Poppy Seed Muffins - Vegan
sightly adapted from here
For the Muffins:
1 cup soy milk
1 teaspoon apple cider vinegar
2 cups "00" flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
3 tablespoons poppy seeds
1/2 cup caster sugar
1/4 cup sunflower oil
Zest and juice of 1 lemon (I used a Meyer lemon)
For the Glaze:
1 cup icing sugar, sifted
1 - 2 tablespoon lemon juice
Edible flowers (optional)
Make the Muffins:
Preheat the oven to 190C. Line a 12 hole muffin pan with paper liners. Set aside.
Put the milk and vinegar into a small bowl and set aside for 10 minutes. You are essentially making vegan buttermilk here, so the mixture will split and curdle.
In a separate bowl, combine the flour, baking powder, baking soda, salt and poppy seeds. Mix to combine and set aside.
Put the sugar, oil, lemon juice and zest into a large mixing bowl and mix. Add the curdled milk and whisk. Dump the dry ingredients into the wet mix and fold gently until just combined.
Spoon the batter into the prepared liners until 2/3 full and bake for 15 - 18 minutes, until a skewer inserted into the centre comes out clean. Transfer the muffins to a wire rack to cool a little.
Make the Glaze:
Put the icing sugar into a bowl and add as much lemon juice as you need to achieve a drizzling consistency.
Drizzle about a tablespoon of the glaze onto each muffin and allow them to cool completely. Top with flowers if using.