Lemon Poppy Seed Muffins

• 6 tablespoons warm water
• 3 tablespoons ground flaxseed
• 2/3 cup allergy friendly non-dairy milk
• 1/2 cup maple syrup or agave nectar
• 1/4 cup light olive or canola oil
• zest of 1 lemon
• juice of 1 lemon
• 1 teaspoon vanilla extract
• 2 cups BG Bakes Gluten Free All-Purpose Flour
• 2 tablespoons poppy seeds
• 1 1/2 teaspoons baking soda
• pinch salt

1. Preheat oven to 375 and generously grease a standard 12 cup muffin pan.
2. In a small mixing bowl, combine 1/2 cup water and flaxseed. Whisk well and set aside for 5 minutes to allow mixture to thicken. This will serve as your "egg" in the recipe.
3. Sift in flour, baking soda, and salt; add poppy seeds. Mix until just combined; batter should be smooth.
4. Spoon batter into greased muffin pans, each cup approximately 3/4 full. Bake for 20-25 minutes or until tester comes out clean. Cool in pan 5-10 minutes, then transfer to wire rack for remainder of cooling.

water, ground flaxseed, milk, maple syrup, light olive, lemon, vanilla, bg bakes, poppy seeds, baking soda, salt

Taken from food52.com/recipes/26870-lemon-poppy-seed-muffins (may not work)