Vegan Lemon Poppy Seed Muffins/Scones

Lemon Poppy Seed - do I really need to say any more????  ENJOY!!!!

Vegan Lemon Poppy Seed Muffins/Scones
1 cup Potato Starch
1/2 cup Tapioca Starch
2 teaspoons Xanthan Gum
1/2 cup Sugar (I used 1/4 cup Herb Stop's Lemon Sugar and 1/4 cup Cane Sugar)
1 teaspoon Salt (I used Herb Stop's Himalayan Salt)
2 teaspoons Herb Stop's Baking Powder
1/2 teaspoon Vanilla Extract
3/4 cup Almond Milk
1/4 cup Grapeseed Oil
1 Tbsp Grated Fresh Lemon Peel
1 Tbsp Herb Stop's Poppy Seed

Preheat oven to 400 degrees.  Put muffin cups in th a muffin pan.  In a medium bowl, combine potato, tapioca, xanthan, sugars, salt, baking powder and poppy seeds.  Mix well.  Add almond milk, grapeseed oil and lemon peel. Mix very well.  Add the batter to the baking cups - this recipe makes 12 regular sized muffins.  If you like extra sugar - sprinkle some over the top before placing in the oven.  Bake for 22-25 minutes.  Allow to cool over night or immediately peel the baking cups off otherwise they will stick after about 10 minutes and you'll have to wait to eat them until morning.  The next morning the paper should remove from the muffins easily - or use silicone baking cups.  Yummy Yummy!!!!

batter all mixed up

Fresh out of the oven

I wanted to eat them right away so I peeled the baking cups off....hehe..I couldn't wait!