Method
- Preheat the oven to 190C and line a muffin tin with 10 cupcake cases (if they are large, you’ll only need 8).
- In a small bowl, mix the oat milk and apple cider vinegar together. Set aside for 10 minutes.
In a separate bowl, combine the flour, baking powder, baking soda and poppy seeds.In a large mixing bowl, whisk together the sugar, oil, lemon juice, zest and vanilla extract.Slowly whisk in the oat milk mixture until fully incorporated then fold in the flour mixture until a batter forms.Divide the batter between the cupcake cases until they are two thirds full.Bake for 18-20 minutes, until an inserted skewer comes out clean. Transfer to a wire rack to cool.Meanwhile make your icing by whisking together the icing sugar and lemon juice – it should be quite viscous, if it’s not, add more icing sugar.Add a tablespoon of icing over each muffin, leave for 10 minutes then dig in!
