Lemon & Seed Muffins

Hi Caitlin, yes, more plant milk should work! Also, adding a bit of lemon juice or vinegar to the milk will thicken it and help keep the moist texture 🙂

Nevermind! I ended up trying it and it worked!😊 The muffins tasted great! They were fluffy but had a nice crispy crunch too!!

Hey Luiza, chia seeds absorb moisture which would likely affect the baking. You could swap the poppy/sesame seeds for hemp or cacao nibs instead! We don't have any recipes with rye flour so we've added this to our list of ideas for the future 😊

Thanks a bunch, Alexandra! So happy your friends loved it and hope you enjoy it again (and again) 🍋💛

I mean, 100ml. 50ml was for 6 muffins

Hi Anaelle, thanks for sharing your experience with the recipe. In case it helps, a lemon for us usually yields around 30 mL (2 Tbsp) of lemon juice for us 🤗

Haha I love it! So glad you're enjoying the recipes, Aruna - thank you for making them 🤗

Hi there, Yara, we imagine the original recipe for these muffins could make an 8-inch (20 cm) round cake. We haven't tried baking it as such, but if you bake it for an extra 10 minutes or until a toothpick comes out clean. Keep an eye on it and adjust the time as needed. We also have a recipe for a blood orange and poppy seed loaf, which can easily be swapped for lemon and sesame seeds. https://www.pickuplimes.com/r… 🤗

Hey there, Earl, we're glad you enjoyed the muffins! The sugar coating melting into the cupcake could be due to the warmth of the muffins when you applied the icing. Next time, you could try letting the muffins cool completely before dipping them in the icing to prevent the melting. You can also consider double-coating (as is often done with donuts) to create a thicker glaze 😊

Thank you for the tips, I will try that next time! :)

Hey there, we haven't had a chance to make a madeleine recipe yet, but are excited to have one in the future. We think you could adjust this recipe to use a madeleine tray. The wells are smaller and shallower. You could try halving the recipe so there isn't too much batter and see how that goes. If you give it a try also be sure to keep a closer eye on the pan as the smaller size will likely need less time in the oven 🤗

Yes, it makes sense! Thank you!! Looking forward to a madeleine recipe 🥰

Hey there, Anna, we haven't given it a try so we can't say with certainty! Hopefully we can share some more recipes without added sugar soon. In the meantime, in case it helps, our Banana Tahini Muffins use less sugar and have positive reviews with both coconut and date sugar: https://www.pickuplimes.com/r…

Our savoury sun-dried tomato & olive muffin recipe doesn't include sugar here as well: https://www.pickuplimes.com/r… 🤗

I use very little sugar in the things I bake. My standard measure is 2 tbsp sugar for 12 muffins/cookies. I mostly skip frosting. The drinks that I make also have very little sugar. The recipes here are adjustable to your liking. Hope this suggestion helps. I recommend trying other recipes from PUL by using ‘2 tbsp cane sugar’ formula if the recipe uses more sugar. For recipes that use maple syrup, I use 1 tbsp honey. Works well for me.

Hey Josephine, the clumping is normal! It's likely the result of the lemon juice reacting with the protein in the soy milk (which together is called buttermilk). It's a desired texture in baking. So long as you mix the flaxseed gel mixture into the liquids with a few whisks, that should already do the trick. I hope the final muffins were enjoyed!

Hey Arch, yes you can substitute ground flaxseeds for ground chia seeds. We hope you enjoy the muffins! 🤗

Mmm sounds lovely, Donnie - thank you!

Ooo a lovely twist, Lara - thank you 😃

So happy to hear, Karin, thank you!

Hey Phillipa, we haven't given it a try so we can't say with certainty, Let us know if you experiment with it though! In case you're interested and haven't already seen, we have a savoury sun-dried tomato & olive muffin recipe that doesn't include sugar here: pickuplimes.com/recipe/savour…