I really wanted something lemony. So this muffin recipe from Bob’s Red Mill was already vegan and I had all the ingredients. The chia seeds as an egg replacer kind of took on the part of a little bit of poppy seeds. Kind of nice, since I do like lemon poppyseed muffins. I also liked the agave nectar in them.

My issue¬†surprisingly¬†enough was with the flour. I don’t think that muffins are great for 100% whole wheat pastry flour. They got way too dense, and no I didn’t mix them too much. These would probably be a lot better with all purpose flour funny enough. Unless that is just me baking, which it could be. But next time I make them I’ll be using a blend.

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