Vegan Ginger Lemon Poppy Seed Muffins

• 1 3/4 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon poppy seed
• 2 teaspoons ground ginger
• 1 Ener-G Egg Substitute
• 1/4 cup lemon juice
• 3/4 cup soymilk
• 4 tablespoons margarine, melted
• 2 teaspoons lemon extract
• 1 teaspoon vanilla

1. Preheat oven to 400u0b0F.
2. Mix the flour, sugar, baking powder, baking soda, salt, poppy seeds, and ginger in a bowl and set aside.
3. Combine the egg replacer, lemon juice, soy milk, melted margarine, lemon extract, and vanilla in a separate bowl.
4. Add the wet mixture to the dry mixture and stir just until combined.
5. Immediately spoon the batter into a greased muffin tin and bake for 20-22 minutes, or until the muffin tops are just beginning to get a hint of golden color.

allpurpose, sugar, baking powder, baking soda, salt, poppy seed, ground ginger, egg substitute, lemon juice, soymilk, margarine, lemon, vanilla

Taken from www.food.com/recipe/vegan-ginger-lemon-poppy-seed-muffins-414807 (may not work)