Lemon Poppyseed Muffins

1: Preheat the oven to 180°C. Line and/or grease a 9 hole muffin tray and set aside.

2: Combine the yoghurt, soy milk, lemon juice, lemon zest, olive oil and vanilla extract into a large bowl and mix well.

3: Add in the flour, sugar, baking powder, baking soda, sea salt and poppyseeds. Mix until smooth.

4: Divide the batter evenly into the muffin tray. Pop into the oven and bake for 20 minutes or until the outside is golden and a skewer inserted into the middle of the muffin comes out clean.

5: Place onto a cooling rack to sit. In the meantime, sift the icing sugar into a bowl and add in fresh lemon juice 1 tsp at a time until you get a smooth consistency (should be about 3-4 tsp worth).

6: Drizzle on top of the muffins while warm and allow them to soak up the glaze.