Vegan Lemon-Poppy Seed Muffins

• 2 cups whole wheat pastry flour
• 1/2 cup barley flour or 1/2 cup additional whole wheat pastry flour
• 1/4 cup poppy seed
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 tablespoons flax seeds
• 1 cup water
• 1/2 cup frozen apple juice concentrate, thawed
• 1/3 cup fresh lemon juice
• 1/4 cup canola oil
• 1/3 cup pure maple syrup
• 2 tablespoons lemon zest (coloured part only)
• 1 teaspoon vanilla extract

1. In a large bowl, combine the flours, poppy seeds, baking powder & soda. Stir well.
2. Place the flax seeds in dry blender and grind into a powder. Add 1/2 cup of the water and blend till it's a gummy consistency, about a minute.
3. Add remaining wet ingredients to the blender,except zest, and blend till frothy, 1-2 minutes.
4. Stir the zest into the blended mixture. Pour the wet ingredients into the dry and stir just until everything is evenly moistened- Do Not Over mix! The batter will be fairly stiff.
5. Immediately spoon the batter into 12-15 muffin cups with papers in them. Bake until the "toothpick tester" is clean and the muffins are lightly browned, about 20 minutes.
6. Serve warm or cool completely on a rack before storing. Keep fresh up to 4 days, or they also freeze well.

whole wheat pastry flour, barley flour, poppy seed, baking powder, baking soda, flax seeds, water, apple juice concentrate, lemon juice, canola oil, maple syrup, lemon zest, vanilla

Taken from www.food.com/recipe/vegan-lemon-poppy-seed-muffins-202719 (may not work)