Serves 12
1-1/3 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup canola oil
3/4 cup rice or soy milk
1 (6-ounce) container soy yogurt, plain or vanilla (vanilla will make it only slightly sweeter)
1 teaspoon vanilla extract
2 tablespoons finely grated lemon zest (zest from two lemons)
1 tablespoon poppy seeds
Preheat the oven to 400°F (205°C).
In a large bowl, sift together the flour, sugar, baking powder and salt.
In a separate bowl, whisk together the oil, rice milk, soy yogurt and vanilla. Add the lemon zest to the wet ingredients.
Fold the wet ingredients into the dry; halfway through mixing, fold in the poppy seeds.
Spray a 12-muffin tin with non-stick cooking spray. Fill each cup two-thirds full. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Serve warm.
Recipe courtesy of Isa Chandra-Moskowitz, author of Vegan with a Vengeance.
For even more vegetarian recipes, check out VegRecipes.org.
