Dairy, Egg, and Nut Free Lemon Poppy-seed Muffins

My daughter love, love, love, loves these muffins and asks for them all of the time.  My son thinks the poppy-seeds are yucky, so I scoop out some batter and make him a plain muffin before I add the poppy-seeds when baking these.  It is so worth buying the $6.49 jar of poppy-seeds to make these muffins.  I cringe when looking at the price, but I figure that they will last a year or so.  Store them in the refrigerator for 3 to 6 months or in the freezer for up to one year.

I can't help thinking about that Seinfeld episode where Elaine ate too many poppy-seed bagels and failed the drug test for George's exam... That was when I had time to watch tv! Ha ha!      

Ingredients

2 c flour

½ c sugar

½ tsp salt

2 tsp baking powder

4 tbs fresh squeezed lemon juice (2 lemons)

2 tbs lemon zest (2 lemons)

½ c lemon flavored soy yogurt

½ c canola oil

½ c soy milk

2 tsp poppy-seeds

Preheat oven to 400 degrees.  Measure the dry ingredients and put them in a medium sized mixing bowl.  Next, grate the lemons over a board.  Pack the gratings into the measuring spoons to measure accurately.  Slice the lemons in half and squeeze the juice into a separate bowl.  Strain out the seeds and measure the juice before pouring it into the mixing bowl.  If you have extra store it in a container in the refrigerator to use later.  Add the soy yogurt, canola oil, and soy milk.  Stir to combine until just blended.  Measure the poppy-seeds and stir gently.

Spoon batter by the tablespoonful into greased muffin cups and bake at 400 degrees for 20 - 22 minutes.  Let them cool for 10 minutes fore serving and store any leftovers in an airtight container for 2-3 days.  Makes 12 muffins.