Lemon Poppyseed Muffins

Last night I dreamed that I was eating a muffin. Wild, I know. I then promptly woke up and whimpered to Aaron that I needed a muffin. It was 7:02 and the vegan bakery down the street from us didn't open until 11:00 (you lost business this morning, guys) but I remembered that over the summer my friend Aimee and I (yes, the same Aimee of Dream Bars fame) had gone to a little coffee shop nearby that had vegan pastries. So I searched through our texts to find out the name of the place and Sol Cafe indeed was open! I threw on some clothes, hopped on my bike, and raced over there but...no muffins. I had a really good scone but it was not a muffin. So I whipped these up when the scone was done and had second breakfast...they are tasty!

Lemon Poppyseed Muffins (makes 8)

1 lemon
2 Tbls. coconut milk
6 Tbls (1/4 cup + 2 Tbls.) almond milk
1/2 cup sugar, plus more for sprinkling
1/4 cup canola oil
1 tsp. lemon extract (use pure, not imitation)
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 Tbls. poppy seeds

Preheat the oven to 350 F. In a large bowl zest the lemon.

Combine the milks and squeeze in the juice of a quarter of the lemon. Stir it a bit and let it sit; it will curdle and become like buttermilk.

In a small bowl combine the flour, baking powder, baking soda, and salt.

In with the zest combine the sugar, oil, extract, and milk mixture.

Stir in the flour mixture, then the poppy seeds.

Spoon evenly into 8 lined muffin tins and sprinkle with sugar on top.

Bake for 25 minutes and cool on a wire rack.