Lemon-Poppy Seed Muffins

September 17, 2010

These muffins came about by a need to use up some questionably old soy yogurt.

A little over month ago now, I discovered a big tub of soy yogurt at The Kiva, after many a long search through the more common grocery stores of Eugene.  Then it was time to leave for Europe.  The trip was over two weeks long, and I knew the chances of coming home to un-molded yogurt were thin.  As friends and family will tell you, letting food go to waste is something that I simply don’t let happen.  It’s like throwing money straight into the trash can.  It completely kills me.  And this yogurt was not cheap, let me tell you.  I was desperate.  So I took a risk.  I decided to freeze the yogurt.

Well…   Let’s just say, I’m never doing that again.  Next time, I’ll risk leaving it in the fridge.

But that still hasn’t stopped me from trying to use it in the most creative ways possible to disguise it’s new curdled, nasty texture.  So far, no one has gotten sick.  So I really think it’s okay.  And as of tonight, the freezer yogurt is used up and gone for good.

In the end, these muffins turned out surprisingly good.  They are light and fluffy, and not too sweet.  It’s 9:18pm, and Peter has had four so far.  And he said he didn’t like lemon in baked things…  :)

This recipe was inspired by Isa Chandra Moskowitz’s Vegan with a Vengeance cookbook.

Lemon-Poppy Seed Muffins


  • 1 c. whole wheat flour
  • 3/4 c. unbleached, all-purpose flour
  • 1/4 c. sugar
  • 1 T. baking powder
  • 1/4 t. salt
  • 1/3 c. canola oil
  • 3/4 c. soy milk (or other non-dairy milk)
  • 3/4 c. (or 1 6oz. container) soy yogurt, plain or vanilla
  • 1 1/2 t. vanilla extract
  • 2 T. finely grated lemon zest
  • 1 t. lemon juice
  • 1 T. poppy seeds


Preheat oven to 400 degrees F.

In a large bowl, whisk the flour, sugar, baking powder, and salt.  In a separate bowl, whisk together the oil, soy milk, yogurt, vanilla, and lemon juice.  Add the lemon zest to the wet ingredients.  Fold the wet ingredients into the dry ones.  When they are half-way mixed in, fold in the poppy seeds.

Spray a muffin tin with non-stick cooking spray.  Fill each cup about two-thirds of the way full.  Bake for 20 to 25 minutes (mine only needed 20 mins).  Check to see if they’re done by inserting a toothpick into the center – it should come out clean.

These muffins are best served warm.

Makes 12 little tiny muffins.


Strawberry Cupcakes

September 11, 2010

I realize it’s been awhile since I’ve posted anything.  But I’m back.  And this time, I have a kitchen of my own.  After buying a rather disappointing carton of organic strawberries from Safeway, I decided to try and make the most of it.  The solution?  Strawberry Cupcakes, of course.  :)

Originally, this recipe came from The Joy of Vegan Baking cookbook.  As usual, I’ve made a few changes.  I only had enough strawberries to make a half recipe – 6 cupcakes, but I’ll post ingredients for a full set of 12 cupcakes.

Surprisingly, these cupcakes are incredibly delicious, and I even made them low-fat!  They scored high marks with the non-vegan boyfriend, who was ready to eat all six in one sitting.  :)

Strawberry Cupcakes (Low-fat!)


  • 1 c. whole wheat flour, 3/4 c. unbleached all-purpose flour
  • 1 t. baking soda
  • 1 c. sugar
  • 1/3 c. apple sauce
  • 2 t. canola oil
  • 1 T. white distilled vinegar
  • 1 t. vanilla extract
  • 8 oz. fresh (or frozen) strawberries, crushed or pureed
  • 1 recipe Buttercream Frosting
  • 12 whole strawberries, stemmed (or 6 strawberries, cut in half)


Preheat oven to 350 degrees F.

Lightly grease standard muffin tins, or fill with paper cupcake liners (my cupcakes stuck to the paper ones, so I would advice not using them for this recipe).

Mix together the flour, baking soda, and sugar in a bowl.  In a separate bowl, combine the applesauce, oil, vinegar, and vanilla.

Add the strawberries and stir to combine.  Create a well in the center of the dry ingredients, and add the wet ingredients.

Stir to combine, but don’t over-stir.  Pour the batter into the prepared muffin tins.

Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.  Remove from the oven and place on a wire rack to cool.  When cook, frost with frosting and a strawberry.

Buttercream Frosting


  • 1/2 c. vegan butter (Earthbalance, NOT the super soft SmartBalance vegan butter)
  • 2 c. powdered sugar, sifted
  • 1 1/2 t. vanilla extract
  • more flour or powdered sugar if needed to thicken


With an electric mixer (or by hand), cream the butter until smooth.  With the mixer on low speed, add the powdered sugar and vanilla.  Beat on high speed until the frosting is light and fluffy (3 or 4 minutes).  Add 1 to 2 tablespoons of soymilk if the frosting is too dry.  Cover with plastic wrap, and keep in the fridge until ready to use on the cupcakes.  My frosting was very runny, even after being refrigerated.  I’m guessing it was because I used the soft SmartBalance butter instead of the usual Earthbalance.

Makes 12 cupcakes.