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.


2 Responses to “Lemon-Poppy Seed Muffins”

  1. Wendy Says:

    The muffins look fantastic!

    Old yogurt (healthy, REAL, yogurt, will just keep getting more sour…or curdled, but it shouldn’t make anyone sick as long as it doesn’t mold, which it shouldn’t unless foreign objects (dirty spoon etc) get into it. It’s just more like cheese in it’s convalescing period.

    I got out the ingredients to make GJ zucchini bread today. Also delicious.

    • SevenofNine Says:

      Thanks! I didn’t know that about yogurt… it was definitely healthy, organic yogurt, but it was soy yogurt, so I didn’t know if that would change things. It never looked moldy or gross, just super curdled. Haha…

      Peter’s friends came over again this weekend for the game, and one of them turned 25 on Friday. I made him a cake at the last minute, and he loved it! It’s vegan, of course, and also over half whole wheat, and low fat. It’s just a simple chocolate cake with chocolate frosting, but it was a huge hit. It was a double layer cake, and with all the guys over, there’s only 1/4 of it left now. The whole recipe came from the Joy of Vegan Baking book – the only changes I made were the whole wheat and low fat aspects. :)

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