Pop-in Lemon Poppy Muffins

Mirel Freylich November 14, 2024

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These bite-sized muffins are not only cute but also delicious.

Yield: 20–24 mini muffins

28

30m 10

Easy Vegetarian Pescatarian Parve

Contains: Egg, Tree nuts, Gluten, Wheat

Cook Mode Keep your screen awake while you cook

Ingredients

Pop-in Lemon Poppy Muffins

1/2 cup margarine, softened
2 eggs
2 tablespoons Heaven & Earth Lemon Juice
1/4 cup Gefen Almond Milk
3 tablespoons sugar
1 and 1/3 cups Glicks Flour
1/4 plus 1/8 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon poppy seeds

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bite sized citrus dairy free desserts easy prep lemon muffins lemons mini muffins Mirel Freylich non-dairy deserts poppy quick-and-easy

Directions

Preheat oven to 350 degrees Fahrenheit.
Cream margarine, eggs, lemon juice, milk, and sugar. Add remaining ingredients slowly and mix well (do not over-mix). Spoon into mini muffin tins and bake for 12–15 minutes until the tops are firm.
Optional: Mix confectioners’ sugar with lemon juice and water for the perfect glaze.

Description:
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Pop-in Lemon Poppy Muffins

Mirel Freylich

Voice of Lakewood

Recipe Description:

These bite-sized muffins are not only cute but also delicious.

Yield: 20–24 mini muffins

Ingredients

Pop-in Lemon Poppy Muffins

1/2 cup margarine, softened
2 eggs
2 tablespoons Heaven & Earth Lemon Juice
1/4 cup Gefen Almond Milk
3 tablespoons sugar
1 and 1/3 cups Glicks Flour
1/4 plus 1/8 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon poppy seeds

Directions

Step 1

Preheat oven to 350 degrees Fahrenheit.
Cream margarine, eggs, lemon juice, milk, and sugar. Add remaining ingredients slowly and mix well (do not over-mix). Spoon into mini muffin tins and bake for 12–15 minutes until the tops are firm.
Optional: Mix confectioners’ sugar with lemon juice and water for the perfect glaze.

Step 2 - About