A couple months ago, a friend of mine had a fundraiser for their business, and I offered to donate some foods to the bake sale. Knowing not everyone jumps at the chance to try vegan foods, I figured I’d make some baked goods that are crowd pleasers to convince people that eating vegan doesn’t have to mean you’re eating twigs and roughage. A lot of the time, it just means using slightly different ingredients to make a classic food.
For the bake sale, I made my always-loved chocolate chip cookies, baked with coconut oil, and these lemon poppyseed muffins. Everything I made sold by the end of the night, so I’m guessing that means they went over well.
Bring these to your next bake sale, or come pick up some muffins at the Milwaukee Vegan Bake Sale, happening on May 11th. I’ll be there with these and other tasty treats!
- 3 cups flour
- 2 tbsp poppyseeds
- 1/2 tsp baking soda
- 1 tbsp baking powder
- 1/2 tsp salt
- 10 tbsp earth balance buttery sticks
- 1 cup sugar
- 1/2 cup applesauce
- 1 1/2 cup plain soy yogurt – I used Whole Soy
- 1 tbsp lemon zest
Preheat the oven to 375 degrees and line muffin tins with paper. Add a small amount of cooking spray to each paper as well.
In a large bowl, use a hand mixer to combine Earth Balance and sugar. Once mixed, add in the applesauce and lemon zest and beat again.
In a separate medium bowl, combine flour, poppyseeds, baking soda, baking powder, and salt with a wooden spoon.
In alternating steps, you will be adding the flour mixture and the yogurt to the Earth Balance/sugar mix until well combined. Add in by thirds (1/3 dry ingredients, 1/3 yogurt, back to 1/3 dry, and so on). Beat until everything is just incorporated. Beating too much can make the dough too tough.
If you are using regular muffin tins, this recipe will make 12 muffins. I’m assuming it will make twice as much if you’re using mini. Fill the tins from 1/2 – 3/4 of the way up and bake for 25-30 minutes. When a toothpick comes out clear in the center, they’re ready.