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Wednesday, 16 July 2014 20:35

Gluten Free Lemon Poppy Seed Muffins Featured

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These muffins are free of gluten, soy, and nuts

  • 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).
  • 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
  • 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.
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