Gluten Free Poppy Seed Lemon Muffins

Instructions

1. Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the vegetable oil, almond milk, lemon juice, and lemon zest. This mixture might look a bit curdled, but don't worry – that's just the lemon working its magic!
3. In another bowl, mix the white sugar, baking powder, baking soda, vanilla sugar, and salt. Give it a good stir to make sure everything's evenly distributed.
4. Add the dry ingredients to the wet ingredients and stir until just combined. We're going for tender muffins here, so don't overmix!
5. Gently fold in the poppy seeds, almond flour, and gluten-free all-purpose flour. The batter might be a bit thick, but that's perfectly normal.
6. Divide the batter evenly among the prepared muffin cups. They should be about 2/3 full.
7. Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
8. Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
9. Once cool, you can enjoy these zesty, poppy seed-studded muffins right away. They're great on their own, or with a smear of vegan butter or jam!
10. Store any leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for up to 3 months – just thaw at room temperature when you're ready for a lemony treat!