Using Pancake Princess’s blueberry muffin bake-off as my inspiration, I loved the look of Hummingbird High’smuffins. So I decided to use her recipe as my starting point, veganized it and then used the reverse creaming technique for a tighter crumb and softer structure. I also took some tips from Yammie’s Noshery’s blog ( who came first in the lemon poppyseed muffin bake-off!) and used four lemons, yes 4 for their zest!
- 255g all purpose flour - 50g almond flour - 2 tsp baking powder - 1/2 tsp salt - 2 tbsp custard powder - 198g sugar - 113 room temperature vegan butter - 113g soy yogurt - 100g water - 2 tbsp lemon juice - 2 tbsp poppy seeds - Zest of 4 lemons
- 1 cup powdered sugar - 4 tbsp lemon juice - 1 tsp rums