Sunday, April 20, 2014

Gluten free Lemon poppy seed muffins

I haven't had lemon poppy seed muffins in years and cracked the code in making GF ones. I will admit that I noshed on them all week and they were delicious reheated too.

Gluten free Lemon poppy seed muffins
Makes: 24 muffins

* 1 1/3 cups sugar
* 3 lemons (zest and juice)
* 2 cups sorghum flour
* 1 cup brown rice flour
* 1/2 cup corn starch (or any other starch)
* 2 teaspoons xanthan or guar gum
* 5 teaspoons baking powder
* 2 1/2 teaspoons baking soda
* 1/2 teaspoon salt
* 1 1/2 to 2 cups milk
* 4 eggs
* 1 cup (2 sticks) melted butter
* 1 Tablespoon vanilla extract
* 4 Tablespoons poppy seeds 

Preheat oven to 375*. Line muffin tins. 

In a large bowl, zest lemons and add in sugar. Combine until mixture smells like lemons. Add in flours, starch, baking soda, baking powder, and salt. Whisk until combined. Set aside.

In a small bowl, melt butter (I microwaved it). Juice all three lemons and add to butter. Add in eggs, vanilla, and 1 1/2 cups milk. Stir to combine. Pour mixture into dry ingredients bowl and combine. Add reserved milk as needed. Add in poppy seeds and stir to combine. 

Scoop a heaping spoon into each lined tin. 

Bake for 20-25 minutes. Allow to cool before storing in an air tight container. Muffins last a week (if that).


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