Vegan Lemon Drizzle Muffins | Afternoon Tea | Umami

Ingredients

• 6 teaspoons of ground flaxseed + 6 teaspoons of water
• 370g of pain flour / all purpose flour
• 3 teaspoons of baking powder
• 1 teaspoon of ground arrowroot
• 1/4 teaspoon of Xanthan gum
• 200g of caster sugar
• 60g of dairy-free plain / vanilla yogurt
• 115g of dairy-free butter (room temperature)
• 300ml of dairy-free milk (room temperature)
• 2 tablespoons of lemon juice
• 2 lemons (zest only)
• 60g of plain flour
• 40g of caster sugar
• 1 lemon (zest only)
• 90g of dairy-free butter (room temperature)
• 1 + 1/2 tablespoons of corn flour + 1 tablespoons of water
• 50g of dairy-free butter/margarine
• 50g of caster sugar
• 85ml of lemon juice
• 2 small unwaxed lemons (zest)
• 50g of vegan condensed milk*
• Pinch of turmeric
• 80g of icing sugar
• 1 fresh lemon (see method for details)