Ingredients: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
Instructions: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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