Community Cookbook
These muffins are free of gluten, soy, and nuts
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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). - Link to full recipe: Find the whole recipe & the story behind it here!
- Serves: 24
- Cuisine: American (general)
- Cooking method: Bake
- Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no meat / poultry, no alcohol
- Just right for...: Great for kids, Light fare, Lunchboxes/on-the-go, Easter Favorites
- Top 8 allergens?: gluten-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 0-15 minutes
- Total time (inc active/prep): 30-45 minutes
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Substitution ideas:
Corn starch may be substituted for a safe starch.
Xanthan or guar gum may be used. Choose one
- Serving suggestions: Muffins are good straight out of the oven, from the storage container, or warmed once cooled.
Published in
Breakfast & Brunch
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