Vegan Lemon Poppyseed Muffins - ZardyPlants

Ingredients

• ½ cup + 1 tablespoon unsweetened non-dairy milk (I used almond)
• 2 tablespoons fresh lemon juice (or sub. Apple cider vinegar)
• 1 cup organic cane sugar (see note 1)
• 1 tablespoon fresh lemon zest
• 300 grams (about 2 ½ cups, spooned and leveled*) all purpose flour (see note 2)
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• ½ teaspoon salt
• ½ cup vegan yogurt (see note 3)
• 1 ½ teaspoons vanilla extract
• 1 teaspoon lemon extract
• 2 tablespoons poppy seeds
• 1 cup + 1 tablespoon organic powdered sugar
• 2 tablespoons fresh lemon juice
• ½ teaspoon lemon extract