Sugar | Oil | Lemon Extract Vanilla | Lemon Zest Vegan Yogurt | Lemon Juice Flour | Baking Powder Sea Salt | Poppy Seeds
LEMON GLAZE Powdered Sugar Vegan Milk Lemon Juice
Whisk sugar, oil, lemon extract, vanilla extract and lemon zest together until fully incorporated. Then mix in the vegan yogurt and the lemon juice.
Mix the flour, baking powder and sea salt. Add to the wet ingredients and mix until just incorporated. Add the poppy seeds and mix one last time.
Place batter into each prepared muffin cup, to fill 11 muffin cups. Fill the empty cup with water. Bake for 8 minutes, then reduce heat and bake for a further 13 minutes.
Whisk together all of the glaze ingredients and pour over the cooled muffins. Sprinkle with extra lemon zest and allow to set for 5 minutes.