Lemon Poppy Seed Muffins

I made the lemon poppy seed muffins from Vegan with a Vengeance this morning for brunch. Yummy yum yum.


Photo source: http://www.eatmedelicious.com/

1 3/4 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 tsp salt
1/3 cup canola oil
3/4 cup rice or soy milk
6 ounce container of soy yogurt, plain or vanilla (I used plain)
1 tsp vanilla extract
2 tablespoons finely grated lemon zest (zest from 2 lemons)
1 tablespoon poppy seeds

Preheat oven to 400 degrees fahrenheit.
In a large bowl, sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the oil, rice or soy milk, yogurt, and vanilla. Add the lemon zest to the wet ingredients. Fold the wet ingredients into the dry; halfway through mixing fold in the poppy seeds.
Spray a 12 muffin tin with non-stick cooking spray. Fill each cup 2/3 of the way full. Bake for 20-25 mins, until a toothpick inserted in the center comes out clean. Serve warm.