Vegan Lemon-Poppy Seed Muffins - cooking recipe

Ingredients

2 cups whole wheat pastry flour
1/2 cup barley flour or 1/2 cup additional whole wheat pastry flour
1/4 cup poppy seed
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons flax seeds
1 cup water
1/2 cup frozen apple juice concentrate, thawed
1/3 cup fresh lemon juice
1/4 cup canola oil
1/3 cup pure maple syrup
2 tablespoons lemon zest (coloured part only)
1 teaspoon vanilla extract

Preparation

In a large bowl, combine the flours, poppy seeds, baking powder & soda. Stir well.
Place the flax seeds in dry blender and grind into a powder. Add 1/2 cup of the water and blend till it's a gummy consistency, about a minute.
Add remaining wet ingredients to the blender,except zest, and blend till frothy, 1-2 minutes.
Stir the zest into the blended mixture. Pour the wet ingredients into the dry and stir just until everything is evenly moistened- Do Not Over mix! The batter will be fairly stiff.
Immediately spoon the batter into 12-15 muffin cups with papers in them. Bake until the \"toothpick tester\" is clean and the muffins are lightly browned, about 20 minutes.
Serve warm or cool completely on a rack before storing. Keep fresh up to 4 days, or they also freeze well.