Mix in large bowl the flour (I had a mix of wheat and oat whole grains, rice and wheat flour), sugar, salt, baking powder and lemon zest.

Oh, I almost forgot to add the Mac!

In another bowl, mix the soy milk... If you have one available, that's fine. I didn't have one. The powder of the same name, which can be purchased in our stores, scares me a significant amount of excess, as I see it, components. But I knew how to make soy milk myself. Talked about this with Mary here http://www.povarenok.ru/recipes/show/58692/ and I'm taking advantage of her experience, have a great milk the day before.

Now, in another bowl, mix the soy milk and Flaxseed meal (by the way, in the absence of the actual flax flour, you can grind flax seeds in a processor or coffee grinder) and leave for a couple minutes. Flax flour plays the role of a linking element, replacing in this recipe missing an egg. After a specified time add to the liquid mixture of lemon juice and vegetable oil.

Now to the dry mix add liquid and thoroughly mix with a spatula.

Spread the dough in the baking forms for muffins, pre-greased with vegetable oil, filling them 2/3 full. I have used corrugated cuffs. Bake in a preheated to 180*C oven for 25-30 minutes. Let cool on wire rack.

Cover the lemon icing: 50 g icing sugar mix with lemon juice (the juice is better to add 2-3 hours) until the consistency of thick cream. Glaze apply immediately – quickly "grasped"!