Muffins

Ingredients

• 2 cups plain flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp (pinch) salt
• 1 1/2 tbsp poppy seeds
• 3/4 cup sugar
• 2 tbsp lemon zest
• juice to make more lemony (juice from 3 lemons)
• ¼ cup macadamia oil
• 1 ¼ cups buttermilk (non-dairy milk + 1 tbsp white vinegar)
• 1 egg (1 egg white + 1 tsp ground flaxseeds)
• 1 tsp vanilla

Directions

1. Preheat oven to 180°C.
2. In a large mixing bowl, whisk together the dry ingredients.
3. In a smaller bowl combine the lemon juice, zest, egg, oil, buttermilk and the vanilla. Mix well.
4. Add the wet mixture to the dry ingredients, and stir just until moistened. Do not over mix. The batter will be fairly thick.
5. Divide batter evenly into 12 paper-lined or greased muffin cups – use ¼ cup scoop. Bake muffins on rack in the middle of the oven for 18-25 minutes, until muffins test done.
6. Allow muffins to cool in pan for about 5 minutes, then remove to a wire rack to finish cooling.