DoughSeeDough

a balanced plate with room for dessert


Leave a comment

Lemon-Raspberry Muffins {dairy-free}

I’m a big fan of keeping the freezer stocked with cinnamon rolls, muffins and other goodies. I love being able to grab something, microwave it for a few seconds, and have an easy breakfast or snack. Right now, I’ve got whole wheat cinnamon rolls and lemon poppyseed muffins in the freezer. This week, I added some  lemon-raspberry muffins to the mix.

Lemon-Raspberry Muffins {dairy-free} | doughseedough.net

Oh my deliciousness. They were the little burst of sunshine that I needed this week. So, if you find yourself with an hour of free time this weekend, make these muffins.

Lemon-Raspberry Muffins {dairy-free} | doughseedough.net

 

Lemon-Raspberry Muffins {dairy-free}

makes 16 muffins

2 cups all-purpose flour
1 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup coconut cream*
1/2 cup plain soy milk
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 cup fresh or frozen unsweetened raspberries

  1. Preheat oven to 400°F. Line 2 muffin tins with 16 paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a medium bowl, whisk together eggs, coconut cream, soy milk, canola oil, applesauce, lemon zest, and lemon juice.
  4. Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in raspberries.
  5. Fill prepared muffin tins two-thirds full with batter. Bake for 18 – 20 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let cool in pan for 5 minutes before moving to a wire rack to cool completely.

 

*to get coconut cream, let a can of full-fat coconut milk sit on the counter for at least 30 minutes. Open the can carefully without shaking. Scoop off the thick cream that rises to the top of the can. Reserve the rest of the coconut milk for another use

recipe slightly adapted from


1 Comment

Vegan Lemon Poppy Seed Muffins

Hello there, muffins! These little lemony bites are a good reminder that spring is right around the corner. It’s just hiding under piles and piles of snow. Piles that keep getting bigger and bigger… but eventually the snow will melt. Until then, keep dreaming of sunshine and happiness and cram your face full of these delicious lemon poppy seed muffins.

Vegan Lemon Poppy Seed Muffins | doughseedough.net

They’re whole wheat, but they’re not heavy. And the little sub of applesauce makes them just a teeeensy bit healthier. These are great to share, but they’re also great to keep for yourself. I made a double batch and shared a little and froze the rest. I now have a stash of these bad boys sitting next to my dairy-free cinnamon rolls.

Vegan Lemon Poppy Seed Muffins | doughseedough.net

Vegan Lemon Poppy Seed Muffins
makes 12 muffins

2 cups whole wheat pastry flour
2/3 cup sugar
1 tablespoon baking powder
1 1/2 tablespoons poppy seeds
1/2 teaspoon salt
3/4 cup plain soy milk
1/4 cup freshly squeezed lemon juice
2 tablespoons canola oil
2 tablespoons melted coconut oil, slightly cooled
2 tablespoons unsweetened applesauce
3 lemons, zested
2 teaspoons pure vanilla extract

  1. Preheat oven to 375°F. Place liners into a muffin tin and set aside.
  2. In a large bowl, whisk together flour, sugar, baking powder, poppy seeds, and salt. Make a well in the center of the dry ingredients and add in soy milk, lemon juice, canola oil, coconut oil, applesauce, zest, and vanilla extract. Mix until ingredients are just moistened, being careful not to over-mix.
  3. Fill prepared muffin tin three-quarters full. Bake for 20 – 25 minutes, or until muffins are lightly browned on top and a toothpick inserted into the center comes out clean. Let cool in tin for 5 minutes before transferring to a wire rack to cool completely.

 

recipe slightly adapted from Prevention RD, originally from Vegan Brunch