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Lemon Poppyseed Muffins

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  • prep time - 20 mins
  • cook time - 28 mins
  • total time - 48 mins
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  • serves - 6-9

These Lemon Poppyseed muffins are moist, zesty, and next-level delicious! 


  • 180g Self-raising flour 
  • 30g Performance Vanilla 
  • 1 tsp Baking powder⁠
  • 1/2 tsp Baking soda
  • 80g Sugar (coconut or light brown) ⁠
  • 180ml Plant-based milk + 1 tbsp cider vinegar
  • 65g Plant-based yoghurt 
  • 50g Oil (neutral in colour and taste)⁠
  • Zest and juice from 1 lemon 
  • 3 tbsp Poppy seeds


  1. Preheat the oven to 180C.⁠
  2. Line a muffin tin.⁠
  3. Mix together milk, vinegar and lemon juice - set aside to thicken and curdle. 
  4. Mix the wet ingredients into the milk mixture. Sift in the dry ingredients.⁠
  5. Gently mix in the lemon zest and poppy seeds until just combined. 
  6. Pour into the muffin cases (6 Large muffins or 9 Small muffins) and bake at 180C for 8 minutes. Reduce the heat to 160 and bake for another 20 mins (or until well risen and cooked through).⁠

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