Lemon Drenched Muffins

Written By Elaine Perlman

Makes 12

  • 2 1/2 cups flour

  • 1/2 cup white sugar

  • 1/4 cup sesame seeds, toasted

  • 1/4 cup roasted pumpkin seeds

  • (a half cup of assorted nuts & seeds can substitute for the sesame & pumpkin seeds)

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 3 large lemons, zested and juiced

  • 1 1/4 cups unsweetened non-dairy milk

  • 1/2 cup vegetable oil

  • Egg Substitute equivalent to 1 egg

  • 1 teaspoon vanilla

  • For the lemon syrup:

  • 1/2 cup lemon juice, from the juiced zested lemons (above)

  • 1/2 cup white sugar

Heat the oven to 375°F. Prepare a 12-cup muffin pan with liners or by greasing and flouring the cups. Whisk the flour, sugar, sesame seeds, baking powder, and salt with the lemon zest. In a small bowl beat the milk, oil, egg and vanilla. Pour the wet ingredients into the dry and beat with a spoon just until smooth.

Pour into the muffin cups and bake for 20 minutes, or until a toothpick just comes out clean.

While baking, prepare the lemon syrup. Whisk the lemon juice and sugar together in a small saucepan and boil for about five minutes or until slightly reduced and shiny. Remove from the heat.

When the muffins come out of the oven, immediately poke a couple toothpick holes in each muffin and carefully drizzle the hot syrup over them. Let cool for at least 10 minutes in the pan to let the syrup absorb.

Muffins will keep at room temperature for up to 5 days. They can also be frozen then thawed at room temperature.

 

Adapted from The Kitchn The Most Lemony of Lemon Muffins

Elaine Perlman

Elaine is aiming to pass two federal laws in the United States, the End Kidney Deaths Act and the Honor Our Living Donors Act. Elaine is the Executive Director of Waitlist Zero, an advocacy group that seeks to end the kidney shortage and provide kidneys to the 90,000 people who are waiting for their lives to be saved in the United States. Both Elaine and her son Abie gave their kidneys to strangers. Elaine founded the groups NYC One Kidney Club, Kidneys 4 Strangers, and Vegan Kidney Donors. She leads the Global One Kidney Club meetings and the Ask Me Anything meetings for the National Kidney Donation Organization. She is also on their Mentoring Team. Elaine cohosted an National Kidney Foundation workshop about the benefits of plant based eating to promote kidney health in addition to a cooking demonstration. Elaine has been a mentor for Plant Powered Metro New York during nine Jumpstarts that help people make the transition to plant based eating.

From 2016-2022, Elaine was a Professor and Program Director for the Peace Corps Fellows Program at Teachers College, Columbia University. For 30 years, she has been a teacher of nearly every subject for all grades from 2-11, in addition to 7 years of teaching children under the age of five. Elaine was a public school specialist teaching children in grades 2-5 about eating healthy foods in the South Bronx, Crown Heights, and Harlem through the Coalition for Healthy School Food. Elaine has painted eleven school murals. She completed the Columbia University course "Food and Nutrition For All," the Plant-Based Nutrition Certificate course from the T. Colin Campbell Center for Nutrition Studies and eCornell and the Main Street Vegan Coaching Certificate course.

http://elaineperlman.com/
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