← Nouns Cooking · Plant-Based

Ingredients

• 250 g plain flour
• 150 g caster sugar
• 2 tsp Baking powder
• ½ tsp bicarbonate of soda
• ¼ tsp Salt
• 1 tbsp Poppy seeds
• 240 ml unsweetened soy or almond milk
• 2 Lemon, zested, then juiced (you need about 5 tbsp juice)
• 80 ml sunflower or light olive oil
• 1 tsp Vanilla extract
• 100 g Icing sugar

Method

1. Heat the oven to 180°C (350°F) and line a 12-hole muffin tin with paper cases.
2. Whisk the flour, sugar, baking powder, bicarbonate of soda, salt, poppy seeds and lemon zest in a large bowl.
3. In a jug, mix the plant milk with 3 tbsp of the lemon juice and leave for a minute so it thickens slightly, then whisk in the oil and vanilla.
4. Pour the wet mix into the dry and fold gently with a spatula until just combined. Stop as soon as you can't see dry flour; overmixing makes tough muffins.
5. Divide between the cases and bake for 20–22 min, until risen, golden and springy, and a skewer comes out clean. Cool in the tin for 5 min, then on a rack for 15 min.
6. Stir the icing sugar with 1–2 tbsp of the remaining lemon juice to a thick, drizzly glaze and spoon over the cooled muffins.

Tips

• The lemon juice curdles the plant milk like buttermilk, which reacts with the bicarbonate to give a light rise without eggs.
• Most white sugar is vegan, but some cane sugar is filtered with bone char; strict vegans can choose organic or beet sugar.

Sources

Written in our own words after cross-checking these recipes:

Minimalist Baker Love and Lemons