Orange Poppyseed Muffins

Sweet and Tangy Muffins flavored with Orange Juice, Zest and Poppy Seeds

Ingredients

3 cups all-purpose flour

1 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon coarse salt

½ cup sugar

½ cup vegan unsweetened almond yogurt

1 tablespoon orange zest

¼ cup orange juice

1 ¼ cup soy milk, room temperature

½ cup melted butter (Mikoyo’s)

2 tablespoons Poppy Seeds

Glaze

1 cup powdered sugar, sifted

1 tablespoon orange juice, add more if needed

Procedures

Preheat the oven to 375 degrees. Line a 12 muffin tin with cupcake liners or grease with butter. Set aside and prepare the batter.

Mix the sugar, yogurt, orange zest, orange juice, soy milk and melted butter in a large mixing bowl.

In a separate bowl sift together the baking soda, baking powder and flour. Add the salt and poppyseeds to the flour mixture and whisk together.

One third at a time, add the flour mixture to the wet ingredients mixing before each addition of the flour mixture.

Pour the batter into the muffin tins three fourths full. There might be a light bit extra batter after filling 12 muffins. Place the muffin tins into the oven and bake for 20-23 minutes. Check them with a cake tester or toothpick to ensure they are fully baked through.

Remove the muffins from the oven and place on a cooling rack to fully cool.

While the muffins are cooling down, make the glaze. Whisk together the powdered sugar and orange juice together to form a thick glaze. If the glaze is too thick, add more orange juice or liquid until you get your acquired thickness.

Once the muffins are completely cooled, drizzle the glaze over the muffins. Enjoy within the next couple of days. To preserve them longer, keep in an airtight container in the fridge.