3 tablespoons ground flaxseed
1/2 cup + 1 tablespoon water
3 cups all-purpose or whole wheat pastry flour
1-1/4 cups organic granulated sugar
1-1/2 teaspoons baking powder
2 tablespoons lemon zest (from the 3 lemons you use for the juice below)2 tablespoons poppy seeds
1 teaspoon salt
1 15-ounce can coconut milk
1/3 cup fresh lemon juice (from 3 lemons)
3/4 cup canola oil or melted dairy-free margarine, such as Earth Balance
1-1/2 teaspoons vanilla extract
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.
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!
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.
(Recipe by Colleen Patrick-Goudreau, from The 30 Day Vegan Challenge)
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