Yumm! Lemon-Poppy Seed Muffins With Agave Nectar makes 12 muffins
1 cup whole wheat flour
1 cup unbleached flour
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon sea salt (fine grained)
½ cup soy margarine, preferably Soy Garden brand
½ cup Agave Nectar
½ cup soy milk
¼ cup lemon juice
¼ cup poppy seeds
2 teaspoons grated lemon zest
Preheat oven to 350 degrees F. Grease a muffin tin or line tins with cupcake papers.
Sift the flours, baking soda, baking powder, and salt into a large mixing bowl and whisk to mix. In a separate bowl, whisk together the margarine, agave nectar, soy milk, and lemon juice until foamy. Pour the wet ingredients into the flour mixture and mix until the batter is smooth. Fold in the poppy seeds and lemon zest.
Pour the batter into the muffin tins, dividing evenly. Bake on a center rack of the oven for 20 to 25 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Serve at once.
Note: Agave Nectar, a breakthrough sweetener product by Madhava Honey, is now available to consumers in local grocery and natural food stores throughout the United States. Visit online at www.madhavahoney.com