Lemon Poppy Seed Muffins

“Do you know the muffin man who lives in Drury Lane …” is mentioned by Snopes as a popular nursery rhyme which is rumoured to have been used as a “caution to children, warning them to beware of a 16th-century baker-turned-serial-killer who enticed his young victims by pulling a muffin down the cobblestone streets of London with a string”.

Snopes further says these tales are largely unproven especially considering the rhyme was not recorded until 1820, long after the supposed existence of this “baker-turned-serial killer”. However, a real muffin man of Drury Lane, may well have inspired the rhyme. Drury Lane is a thoroughfare which borders Covent Garden in downtown London and, during the Victoria period, fresh food was delivered door to door by a “muffin man”.  The modern English muffin is the descendant of the “muffin” in this rhyme.

Quick Bread Muffins

Although the English muffin is a yeast-leavened bread, what I have now come to think of as a muffin is the North American style of cake-like treats. These are quick breads, using chemical rather than yeast leavening, with a thick batter and cooked in individual moulds. Anything goes when it comes to different types of muffins whether it be savoury or sweet, large or small, they are really only limited by your imagination. 

Recipe

This recipe is inspired by the Minimalist Baker. They are quick and easy to make and the end result is a “moist, wholesome, perfectly sweet-tart, and delicious” treat which is vegan and can be made gluten free*. The recipe is extremely versatile and the poppy seeds can be omitted or substituted with fruit, nuts or seeds.

This recipe yields 12 small muffins which will keep for 4-5 days and any leftovers are freezer friendly for about a month.

Muffins:

• 2 flax eggs (5 Tbs water and 2 Tbs flaxmeal)
• 3/4 cup unsweetened applesauce
• 2 Tbs lemon zest
• 1/3 cup lemon juice
• 1 tsp vanilla
• 1/4 cup melted coconut oil or avocado oil
• 1/4 cup unsweetened almond milk
• 1/4 cup maple syrup or agave nectar
• 1/3 cup natural cane sugar
• 1/2 tsp sea salt
• 1 1/2 tsp baking soda
• 1 Tbsp poppy seeds (optional)
• 1 cup whole-wheat pastry flour (or sub unbleached all-purpose)*
• 1/2 cup rolled oats*
• 1/2 cup almond meal**

Basic Icing:

• 1 cup powdered sugar (sifted)
• 1 Tbsp lemon juice

Cashew Frosting:

• 3/4 cup raw cashews (soaked 2-3 hours and rinsed)
• 2 Tbs melted coconut oil
• 3 Tbs maple syrup
• 1 tsp vanilla
• 1 Tbs lemon juice
• zest of lemon
• 1/4 tsp salt
• 1-3 Tbs water (as needed for blending)

Instructions:

1. Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with 12 paper liners, or lightly grease.
2. Prepare flax eggs by mixing flaxmeal with the water in a large mixing bowl and let rest for a few minutes. While waiting, zest lemon(s).
3. Add applesauce, lemon zest, lemon juice, vanilla, oil, almond milk, maple syrup or agave, cane sugar, baking soda, salt and whisk (it will foam up because the lemon juice will react with the baking soda).
4. Add flour, almond meal and oats and stir until just combined, being careful not to over-mix. The batter should be quite thick and scoopable rather than pourable. If the batter appears too thick, add a touch more almond milk. Add the poppy seeds and gently stir once more.
5. Divide batter evenly between muffin tins (makes 12 small muffins).
6. Bake for 22-28 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes in the pan, then remove from tins and let cool completely on a cooling rack.
7. To make the basic icing, whisk the sifted powdered sugar and lemon juice together in a small bowl until a thin, pourable glaze is formed and brush or drizzle on the muffins.
8. To make the cashew frosting, soak the cashews for a few hours and then blend using a high-speed blender with the remaining ingredients until icing has a thick, spreadable consistency.

Notes:

*To make this recipe gluten-free, use gluten free rolled oats and sub a gluten free flour blend for the whole-wheat pastry flour.
**If you don’t have almond meal on hand, just replace it with more whole-wheat pastry flour.

Closing Thoughts

These muffins have the bright, citrusy flavour of lemons and can be enjoyed on their own or with the addition of either a simple icing or a rich cashew frosting. The muffins pictured here have the cashew frosting and, with this level of decadence, they are starting to more closely resemble a cupcake! Although it can be tough to visually distinguish a cupcake from a muffin, apparently there are a number of differences in the ingredients and baking methods. However, the actual differences between a muffin and a cupcake … well, that is a whole other story!!

For more information about the Minimalist Baker and other great whole food, plant-based ideas, see Resources.

Other Muffin Recipes:

• Chocolate Cranberry Muffins
• One Bowl Chocolate Pumpkin Muffins (Vegan and Gluten Free)

Iced Oat Bars

Craving a sweet treat? For as long as I can remember, I have always reached for something sweet at the end of a meal. It has definitely been a time-honoured tradition in our family to enjoy dessert and it is a habit I have never considered giving up. However, what has changed over time is the type of treat that I find will satisfy the sweet craving and it no longer needs to be something full of refined sugars, saturated fats and processed ingredients.

Banana Ice Cream Sandwiches

Ice cream sandwiches have come along way since they first appeared one hot summer on the streets of New York around the turn of the twentieth century. At that time, for the price of a penny, street vendors sold what they referred to as “hokey pokeys” which were slabs of ice cream between sheets of paper.  As they were sold on the street, the sandwiches tended to cater more towards working-class individuals, however, the appeal quickly caught on and they soon became a hit with Wall Street workers alike.

Although the Food Network tells of the earliest known recipe for an ice cream sandwich using two slices of sponge cake, the frozen treat we are more familiar with today is ice cream sandwiched between either cookies or crispy wafers. Since my first introduction to the ice cream and cookie combo, I have never looked back. I had originally thought that plant-based eating would mean saying farewell to such decadence, however, it seems not! With nice cream, a tasty frozen filling, sandwiched between a couple of vegan chocolate chip oatmeal cookies, the treat lives on!

Recipe for Banana Ice Cream Sandwiches

As the popularity of the ice cream sandwich increased, they began to be mass produced and, unfortunately, they are now considered a highly processed food full of fats and sugars. However, this version of the ice cream sandwich is relatively easy to put together and is full of whole ingredients making it a healthier alternative to the traditional treat. The cookies used for this recipe are chocolate chip oatmeal and they can be enjoyed either on their own or made into these delicious ice cream sandwiches filled with frozen bananas mixed with the gooey caramel-like flavour of medjool dates.

Chocolate Chip Oatmeal Cookies:

• 1 1/4 cups (125g) old fashioned rolled oats
• 1/2 cup (75g) whole wheat flour (can replace with an all-purpose gluten free flour)
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp salt
• 4 tbsp coconut oil, melted and cooled
• 1/4 cup smooth almond butter (or peanut butter)
• 1/4 – 1/2 cup maple syrup (depending on preferred sweetness)
• 1 tsp vanilla
• 1/3 cup (60g) dairy-free chocolate chips

Banana Ice Cream Filling:

• 3 (about 300g) frozen bananas
• 4 medjool dates, pitted
• splash of oat milk if needed
• 1/2 tsp vanilla extract

Instructions:

1. To make the cookies: preheat oven to 350 degrees F.
2. Mix together oats, flour, baking powder, cinnamon and salt and set aside.
3. Melt the coconut oil and mix with the almond/peanut butter, maple syrup, and vanilla until well combined.
4. Mix the wet ingredients with the dry ingredients and then fold in the chocolate chips.
5. The total mixture is just over 450g in weight. For evenly sized cookies, measure out portions of about 37 g (this should make about 12 cookies). Roll each portion into a ball and place on the baking sheet and then flatten into cookie shapes with a lid or the back of a spoon.
6. Bake the cookies in the oven for 10 to 12 minutes, until edges are golden, then let them cool on the baking sheet for about 10 minutes before transferring to a wire rack.
7. Once the cookies are completely cool, place them in the freezer for at least 10 to 20 minutes which helps to keep the cookies firm.
8. To make the ice cream: add chopped pieces of frozen banana to the food processor and blend. Soak the dates in hot water for about 30 mins to soften and then chop and add to food processor. When blending the ice cream, don’t worry if the dates don’t break all the way down as they make tasty chunks in the ice cream filling. If needed, add a splash of oat milk to assist with blending.
9. To make the ice cream sandwich: place a large scoop of ice cream on the bottom side of a cookie and then gently press down a second cookie on top and place on a baking sheet lined with parchment paper and place in the freezer.
10. To serve: take ice cream sandwich out of the freezer for 5-10 minutes before serving.

Closing Thoughts

National ice cream sandwich day is August 2^nd and these ice creams would definitely be a tasty treat during the long hot days of summer. However, as summer feels a long way away right now, especially as it is likely the coldest week of the year, I find it just as pleasing to enjoy them when cocooning inside by a toasty fire watching the snow fall outside. After all, ice cream is ice cream and my feeling is that these frozen treats make a great snack at any time of the day, and any time of the year. It is always good to be prepared for anything and once made, these goodies can be happily stored in the freezer until such time as they might call your name!

Other Similar recipes:

• Plant-Based Ice Cream with Caramel Sauce

Orange and Lemon Sweets (Vegan and GF)

When you think of oranges and lemons, what comes to mind? More than likely it is a vision of a couple of citrus fruits characterized by their leathery rind, white pith and juicy segments! Not at all surprising as these fruits are a common ingredient in baking and cooking and can have many uses for both sweet and savoury dishes. However, when I think of oranges and lemons something quite different comes to mind.

The “Happy Pear” Flapjacks

Although they are not as readily available now, I still have cravings for many of the English puddings from my childhood. One of the popular baked goods I enjoyed was the deliciously chewy and sweet flapjacks made of rolled oats, butter, brown sugar and golden syrup.  Since living in North America, I discovered that a flapjack is actually considered something else entirely and is a widely-known but lesser-used term for a pancake!

Raw Ginger Bites (Vegan and GF)

Ginger is one of my kitchen staples and I appreciate its versatility as a kitchen spice for both savoury and sweet dishes. Although I have heard many words to describe the flavour of ginger such as “hot, zesty, biting, sweet, warm”, it can generally be relied on to add a spiciness, juiciness and pungency to cooking. Ginger is available in several forms including fresh, dried, pickled, preserved, crystallized, and powdered and can be used in many different ways.

Gingerbread and Cranberry Chocolate Cups (Vegan and GF)

Throughout history, winter solstice festivals have been held across the world to celebrate the changing seasons and to mark the longest night of the year and rebirth of the Earth. Interestingly, it is these solstice rituals that mark the origin of baking cookies and treats for holiday festivities such as Christmas.

Since it was often necessary to feast before the winter famine, the solstice celebrations tended to revolve around food. In addition, the festivities and food often had an emphasis on the Earth itself and tended to incorporate natural foods such as nuts, berries, and spices.

Christmas Mincemeat (Vegan and GF)

Growing up in England, one of my strongest associations with feasting at Christmas includes mince pies! These days I make my own mincemeat and tend to experiment with different variations every year. Although the recipes generally include a mix of fruit, dried fruit and spices, one of the beauties of modern mincemeat is that it is extremely flexible and forgiving.  Some years, I have been ambitious enough to make candied peel from scratch. Not this year, however! Still, regardless of how it evolves, mincemeat with its distinct taste and aroma will always be a holiday favourite of mine.

Triple Layer Tahini or Caramel Bars (Vegan and GF)

With the definition of treats being “anything that affords much pleasure”, what’s not to love about them?  Treats have always been a part of the human experience and have been used for a variety of reasons including celebrating special occasions, a reward for a job well done or even as consolation for something lost.

Apricot and Peanut Recovery Bars

After any endurance activity the body needs time to recover so it can reenergize itself for next time.  For the body to recover more quickly, choosing the right post-workout foods is important. This is one of the challenges I face as I rarely feel like eating after strenuous activity. However, these tasty apricot and peanut butter bars provide a great mixture of tasty ingredients which help kickstart the recovery process.