Apparently I’m a bit seasonally-challenged.
If that’s a word.
It’s officially fall and everyone is breaking out the pumpkin and enjoying pumpkin spice lattes.
I, however, decided yesterday was the perfect day to bake up a batch of lemon poppyseed muffins.
Not so fall-ish, huh?
Originally, I had intended to make them back in April when it was actually spring.
But staying true to my usual procrastinating-self, I’m about about 5 months behind and finally made them yesterday.
I spent most of the morning recipe surfing looking for a good recipe and when I came across Katie’s I was more than excited to get baking.
I pretty much followed her recipe and just subbed a few things depending on what I had in my pantry:
- 1.5 tsp lemon zest instead of 1 ( i lovee the taste of lemon!)
- 1/3 cup unsweetened almond milk instead of 1/4 cup
- 1 cup whole wheat pastry flour instead of 1 cup spelt flour
- 3 T blueberry honey instead of 3 T maple syrup
- 1/4 cup coconut oil instead of 1/4 cup vegan butter or applesauce
- 1.5 T sugar instead of 2T sugar
And I decreased the temperature from 355 F to 350F since coconut oil can only reach a max temp of 350F. It didn’t really mess with the bake time and took about 11 mins to bake up.
I wanted to make big muffins, but who was I kidding. I tasted the batter before spooning it into my muffin cups and there was no way I could wait that extra 5 or 10 mins for them to bake. Yes, it as THAT good.
So mini muffins it was!
[plus one regular sized one since I had leftover batter]
The moment they came out of the oven there was already one making its way to my mouth. It didn’t matter how hot it was…I’ve been waiting 5 months for that lemon poppyseed muffin!
Hot, room temp, or cold – these things are delicious.
Then I proceeded to eat about 3 more.
After all, 3 mini muffins equal’s one regular size muffin, right?
So of course, I already knew what I wanted to eat for breakfast this morning.
2 Barbara’s shredded wheat puffs soaked in unsweetened almond milk + a fig + the one and only regular sized lemon poppyseed muffin I had
Then I had a mini one as dessert.
Because apparently my breakfast wan’t dessert enough already…
[please ignore the horrendous polish on my nail - I will be wiping it off today. Or at least that's what I've told myself for the past week..]
I’m down to four mini muffins so I need to get baking again.
Must replenish my muffin stash!
I’m thinking orange poppyseed muffins, but we’ll see how that goes.
And lastly, a fun fact – The largest pumpkin ever weighed more than a horse!!
Just imagine how many bloggers that would feed
Make it a great week all!