lemon poppy seed muffins

These muffins were on the dense side, but that's not a trait I especially mind in muffins. I was quite happy with the taste -- very lemony and just sweet enough.



In a bowl, whisk together
8 oz. okara
3/4 cup sugar
1 tsp. vanilla
zest of 2 lemons
1/3 cup lemon juice
1/3 cup water
until thoroughly combined. Add
1 1/2 cups whole-wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 Tablespoon poppy seeds
and mix thoroughly with a wooden spoon, until dry ingredients are moistened and well combined.

Fill the cups of a lightly oiled 12-muffin tin with the batter. Bake at 350 degrees Fahrenheit for 20-23 minutes.