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)

Double Blueberry, Lemon and Almond Granola

There is nothing quite like the sweet taste of a fresh, ripe blueberry. These small, plump berries with their deep, rich color are amazingly versatile and their fresh, fruity flavour can serve to enhance many foods as well as being a delicious addition to a variety of dishes including pancakes, pies, tarts, muffins, sauces and cakes.

The Lemons of Italy

Bowl of Lemons

Since following plant-based recipes, lemons are an ingredient I now use more frequently. They are extremely versatile for many dishes and can provide a light, fresh tangy flavor to savoury dishes, baked goods or drinks or be used simply as a garnish. In Canada, our lemons primarily come from Mexico and like many of us, I buy them in the grocery store and have never given much thought to their origins.

Lemon Tahini Based Sauces and Dressings

Tahini Sauces: Basic Tahini, Lemon Tahini and Golden Lion

In plant-based cooking, I have come to believe that it is all about the sauce!  Previously, the idea of preparing a meal with a sauce would not have been entertained.  For one thing, I was haunted with flashbacks from school days and the intricacies involved in making items like a lump-free roux sauce! The whole idea of cooking a sauce from scratch seemed too time consuming and required more energy than I had.  However, store bought sauces and dressings can be expensive and, more importantly, there is no control over the ingredients.

When making your own sauces, you decide exactly what goes into it and this was a big motivation when I moved to whole-foods, plant-based eating. Sauces have quickly become a big part of my food preparation and it turns out it does not have to be an ordeal.  There are many quick and easy recipes that can be made ahead of time and I now keep a few batches on hand. A sauce can transform any dish from ordinary to extraordinary and with the great variety of seasonings available, the possibilities are endless for preparing new and different creations.