Lemon Poppyseed Muffins (G.F)

Add sliced strawberry and a few blueberries for looks

Ingredients:

2 C all purpose flour (G.F)

1/2 C coconut palm sugar (or any other)

2 tsp Egg Replacer (or 1 egg)

2 tsp baking powder

1 tsp baking soda

1/4 tsp sea salt

1/2 C soy milk (or rice, almond, cow's)

1/4 C lemon juice (I had none so I used orange juice and it tasted the same

1/2 C safflower oil (or grape-seed)                       

1/2 C maple syrup (or agave)

1 tsp lemon extract

2 TBS poppy seeds

Lemon Glaze:

1/2 C agave syrup

1/2 C brown rice syrup

1/2 tsp lemon extract

Combine dry ingredients together in a bowl. In seperate bowl, combine wet: Soymilk (Rice, Almond, Etc), Lemon Juice, Safflower Oil, Maple Syrup, Lemon Extract, Poppy Seeds.

Bake at 350 for 10-15 minutes. Let cool. Add agave, brown rice syrup and lemon extract for a sweet lemon glaze.

Gluten Free, Vegan, White-Sugar Free, Soy Free