1 1/2 cups whole wheat flour
1 cup ww pastry flour
1/2 cup corn flour
1/2 cup plus 1 tbs poppyseed
2 tsp baking powder
1 tsp baking soda
pinch salt
1/2 cup oil
1/2 cup plus 3 tbs maple syrup
1 3/4 cup water (or less), to make a pourable batter
5 tbs lemon juice
zest of 2 lemons
Preheat oven to 350 degrees. Mix wet and dry ingredients separately. Pour the wet into the dry and mix thoroughly. Pour batter into oiled muffin tins or baking cups placed in muffin tins. Bake 20-25 minutes. Let cool before adding icing.
Icing:
4 tbs lemon juice
8 tbs maple syrup
Put juice and syrup in sauce pan and cook on low flame until reduced by 50%. Let cool and then spoon mixture on cake.