Vegan Lemon Poppy Seed Muffins

It's a beautiful fall day. Perfect for baking!

• 2 cups flour
• 2 teaspoon baking powder
  
• 1/2 teaspoon salt
• the juice from one lemon
• 1/2 cup almond milk
• 1/2 cup Earth Balance or other margarine
• 1 cup sugar
• 3 Tablespoons Ener-G egg replacer
• 1/2 teaspoon vanilla
• 1/4 cup poppy seeds
• the zest from one lemon

1. Pre-heat oven to 375 degrees. Grease or line a muffin pan.
2. In a large bowl, combine the flour, baking powder and salt. In a separate small bowl, whisk together then lemon juice, almond milk and vanilla.
   
3. Cream together the margarine and sugar, then add the egg replacer. Stir in the lemon zest and poppy seeds. Mix in the almond milk mixture.
   
4. Gently combine the dry ingredients and the wet ingredients just until mixed. It will be a pretty thick mixture.
   
5. Spoon into your muffin pan. I'm not a huge fan of super sweet things, but if you like extra sweet muffins, sprinkle the top of each muffin with a pinch of extra sugar.
6. Bake for 20 - 25 minutes, or until a toothpick inserted into a muffin comes out clean.
7. Eat! And by the way- these smelled so good I had to take a bite before I could even take the picture...