Breakfast

Earl Grey and Poppy Seed Muffins (vegan version) is for Breakfast, Snack.

Earl Grey and Poppy Seed Muffins (vegan version) takes 15 minutes to prepare.

Earl Grey and Poppy Seed Muffins (vegan version) takes 25 minutes to cook.

Earl Grey and Poppy Seed Muffins (vegan version) makes 12 servings.

The ingredients for Earl Grey and Poppy Seed Muffins (vegan version) are:

4 Earl Grey Tea bags (or about 4 tsp loose tea leaves)
250ml (1 cup) soy milk
375g (2 1/2 cups) self-raising flour
155g (3/4 cup) caster sugar
1 tbsp poppy seeds
125g margarine, melted
2 flax eggs (2 tbsp ground flax seed + 4 tbsp water)

Here is how you make Earl Grey and Poppy Seed Muffins (vegan version):

Preheat oven to 180?C (350?F) and line a 12-hole muffin/cupcake tin with liners or folded squares of baking paper. Warm the soy milk until it is nearly boiling in a small saucepan, then add tea bags set aside to infuse and cool. Place sifted flour, caster sugar and poppy seeds in a large mixing bowl and stir to combine. Add milk mixture, margaine, and flax and use a whisk to gently combine until smooth. Spoon mixture into the prepared tin and bake for 25 minutes or until a skewer inserted into the centre of a muffin comes out clean. Try your best not to over-bake them as it will dry them out.Serving Size:?makes 12 muffins

The nutritional information for Earl Grey and Poppy Seed Muffins (vegan version) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 202.0

• Total Fat: 4.1 g
• Cholesterol: 0.0 mg
• Sodium: 441.3 mg
• Total Carbs: 36.8 g
• Dietary Fiber: 1.3 g
• Protein: 4.1 g

The dietary needs meet for Earl Grey and Poppy Seed Muffins (vegan version) is Vegan