Vegan lemon-poppy seed muffins

• YIELD: Makes 12

Ingredients

• 1/4 Cup Coconut Sugar
• 1 Cup Rice Flour
• 3/4 Cup Buckwheat Flour
• 1 Tbsn Baking Powder
• Pinch Sea Salt
• 1/2 Cup Rice Milk or Almond Milk
• 1/3 Cup Organic Safflower Oil
• 1 Tspn Vanilla Extract or Paste
• Jucie of 1 Lemon and Finely Grated Zest
• 1 Tbsn Chia Seeds Soaked In The Lemon Juice
• 1 Small Tub Soy Yoghurt (Plain)
• 2 Tbsn Poppy Seeds

Instructions

1. Preheat the oven to 180C and lightly coat the muffin tray with some coconut oil
2. In a large bowl, mix the sugar, flours, baking powder and salt. Use a whisk to mix these together, as it will aerate the dry ingredients
3. In a jug, whisk the milk, oil, vanilla and lemon juice (there will be separation of the oil and milk if you leave it too long, try to work quickly!)
4. Pour slowly into the flour mix.
5. Add the chia seeds, yoghurt and poppy seeds last, and gently fold. Please do not over-stir, as the mixture will seize
6. Using a small ladle, or a dessert spoon, fill the muffin tray until almost full
7. Bake for 20 minutes and allow to cool before removing from tray
8. Best stored in the fridge if not eaten within 2 days, or freeze and allow to defrost at room temperature

• COURSE: Dessert
• SKILL LEVEL: Easy