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Sticky Lemon Muffins

Sticky Lemon Muffins

Catherine BarclayCatherine Barclay
Remaking an old family classic and making it more tender and citrus‑kissed, these Sticky Lemon Muffins deliver a sunny burst of flavour in every bite - soft crumb, zesty aroma, and a glossy lemon drizzle that clings just enough to make them irresistibly moreish.
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Course cakes, Snack

Equipment

Ingredients
  

  • 1 cup plant milk I used soy
  • ½ cup maple syrup (or date syrup)
  • 1 tsp vanilla extract
  • 1 tbsp ground flaxseed
  • 2 cups wholemeal flour
  • 2 tsps baking powder
  • ¼ tsp baking soda
  • ½ cup apple sauce
  • ¼ cup lemon juice

Lemon Glaze

  • ¼ cup lemon juice
  • 2 tbsp brown rice syrup or maple syrup

Instructions
 

  • Preheat oven to 180°C (350°F)
  • Mix the ground linseed with the plant milk, then add all ingredients to a large bowl.
  • Gently fold the mixture until combined; don't overmix.
  • Spoon the mixture evenly into a silicone muffin tray or disposable cake cups.
  • Bake for 30 mins.
  • Add the glaze below to the muffins while they are still warm.

Lemon Glaze

  • Mix the two ingredients and baste over the muffins while they are still warm. Keep repeating until the glaze is finished.
Keyword citrus, Fiber rich, Fibre rich, lemon, no oil, plant-based, vegan, wfpb, wholefood
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