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Vegan lemon and poppy-seed muffins
30 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 196
  • Fat about 5g
  • Carbohydrates about 35g
  • Protein about 2g
This is needed
This is needed for 12 piece
Muffin mixture
  • 0.5 dl sunflower oil
  • 1 organic lemon, use grated zest and 1 tsp of juice
  • 150 g sugar
  • 210 g white flour
  • 1 pinch salt
  • 2.4 dl oat drink
  • 1 tsp baking powder
  • 0.5 tsp sodium bicarbonate
  • 1 tbsp poppy seed
  • 1 tbsp lemon juice
  • 100 g icing sugar
  • 1 organic lemon, a little grated zest
  • 0.5 tbsp blue poppy seeds
  • For a muffin tin with 12 holes each approx. 7 cm in diameter, filled with muffin cases or greased
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And that's how it's done
And that's how it's done
Muffin mixture
Mix the oil, sugar, lemon zest, lemon juice and oat drink thoroughly in a bowl. Add the flour, salt, baking powder, bicarbonate of soda and poppy seeds to the mixture and mix well. Spoon the batter into the prepared muffin tin.
To bake
Approx. 15 mins. in the centre of an oven preheated to 180°C. Take the muffins out of the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.
Mix the icing sugar and lemon juice until smooth. Spoon the glaze over the muffins, decorate with the lemon zest and poppy seeds.