Simple, naturally sweetened and vegan muffins, with delicious lemon flavor and fine poppy seeds. Quick and easy to make and ideal for Together with a delicious vegan hot drink incredibly tasty.
Preheat oven to 180Grad convection and line a muffin tray with muffin cups.
In a bowl, gently mix almond milk, oil, lemon juice and baking soda. The liquid should now foam slightly.
60 ml Almond milk, 56 ml Frying and baking oil, 80 ml Lemon juice, ¼ tbspn Baking soda
Add maple syrup, apple pulp, spelt flour, cornstarch, poppy seeds, baking powder, bourbon vanilla, salt, turmeric and lemon zest and mix until a uniform dough forms.
160 ml maple syrup, 30 g Apple pulp, 210 g Spelt flour, 8 g Cornstarch, 15 g Poppy, 1 ½ tbspn Baking powder, ¼ tbspn Bourbon vanilla, A pinch of salt, 1/8 tbspn Turmeric, Zest of one organic lemon
I use the dough program on my high-powered blender for this, but it also works by hand or with any standard food processor. The dough should be a little more liquid than an ordinary cake batter and easy to pour into the molds.
Pour into muffin tins and place in preheated oven. Bake for 20 minutes, remove from oven and let cool completely.
Prepare the icing prepare and decorate all the cupcakes with it. Sprinkle with poppy seeds and enjoy!
100 g Powdered sugar, 15-30 ml Lemon juice. 1-2 TBSP, Poppy at will
Store in an airtight container at room temperature.