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Vegan Almond Poppyseed Muffins (with photo)

March 5, 2010 – 10:33 am

Some folks go crazy for lemon-poppyseed.  Not me.  I go for almond.  Yesterday, as part of my Simple Pleasures Initiative (which I’ll discuss in a later post), I bought some poppyseeds in the bulk section of the local natural foods store.  Today we’re having these muffins for lunch.  I couldn’t find a recipe for vegan almond poppyseed muffins online, so I adapted this one from a recipe for lemon-poppyseed ones from Altered Plates.  Here’s what I did:

The Dry:
4 cups whole wheat pastry flour
2 tablespoons baking powder
1 teaspoon salt
2 tablespoons ground flaxseed (for added fiber)
1 cup unbleached sugar (demerara) (next time I will use only 3/4 cup sugar)

The Wet:
1 3/4 cup unsweetened plain rice milk (almond would have been better, but I was out)
1/2 cup coconut oil
1/4 cup grapeseed oil (next time I will use all coconut oil.  I only added some grapeseed cause I’m running low on coconut)
1 teaspoon vanilla
3 teaspoons almond extract
1/4 cup almond butter
5 teaspoons poppyseeds

The How-To:
1. Grease muffin pans (or you can line them with paper cups.  I didn’t have any.)
2. Preheat oven to 350 F
3. Combine flour, baking powder, salt, flax, and sugar in a large bowl.
4. On the stove over low heat, melt coconut oil and grapeseed oil together with the rice milk.  Then add the extracts
5. Pour the warmed oil/milk mixture into the dry ingredients gradually, until combined.  You may need to add a bit of milk if the mixture seems too dry or doughy.
6. Generously fill muffin tins.
8. Bake 18 minutes, or until done.
9. Cool thoroughly.  (Note: Deb at Altered Plates recommends not covering or wrapping her lemon-poppyseed muffins for at least 12 hours.  I don’t know why, or if that still applies, given that I’ve changed the recipe so much.  Maybe she will tell us.)

The Loveliness: