Vegan Poppy Seed Muffin

Warning! These muffins are scrumptious little clouds, so I hope you have great will power to eat just one, because I didn't!

Ingredients:

1 1/4 cup organic unbleached all-purpose flour

2 T organic poppy seeds

1/4 t sea salt 

2 t non-aluminum, non-GMO baking powder

1/2 cup organic pure cane sugar, plus 3 T extra

3/4 cup organic almond milk

1/4 cup organic sunflower oil

1 organic flax seed egg

1 t organic pure almond extract

3 T non-dairy butter, melted 

Method:

Pre-heat oven to 400 degrees.

Line a muffin pan with liners; set aside.

In a large bowl combine flour, poppy seeds, salt, baking powder, and 1/2 cup

sugar.

In a small bowl, combine milk, oil, flax seed egg, and extract.  Stir into the flour mixture.

Spoon batter into the muffin cups, filling each half-way.

Bake 15 minutes.  In the meantime melt 3 T non-dairy butter and place in a small bowl.  In another small bowl place 3 T sugar.  Let muffins cool for 5 minutes.  With a small spoon drizzle melted butter over each muffin and sprinkle with sugar.

* Recipe adapted from the cookbook, perfect muffins.