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