Yield: 20 Mini Muffins Prep Time: 10 minCook Time: 10 minTotal Time: 20 min
ingredients:
- 1/2 cup butter / vegan butter substitute, softened
- 1/4 cup cane sugar
- 2 eggs (flax egg for vegan substitute)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 Tablespoons fresh lemon juice
- 1 small lemon, zested
- 1 cup gluten-free baking flour
- 1/4 cup almond flour
- 2 Tablespoon unsweetened almond milk
- 2 teaspoons poppy seeds
- Optional: Vanilla Glaze
- 1 cup powdered sugar
- 3 Tablespoons milk
- 1 teaspoon vanilla extract
directions:
- Preheat oven to 350 degrees F
- Prepare mini muffin pan with cupcake liners.
For full instructions you can go to : https://www.veggiebalance.com
