Oh, God, do I miss the days of just grabbing a muffin and a cup of coffee for a quick breakfast on the go. Or just for an easy snack. Truth be told, I loved muffins so much that I could have been called the muffin lady. (NO, not because I have a muffin top.)

So, you might be pleased to learn that I’ve just perfected a recipe for delicious lemon and poppy seed muffins. Yay!!!

Lemon and Poppy Seed Muffins

Makes 12 muffins,

Ingredients:

3 cups of my all-purpose gluten-free baking flour (see the substitutions page)

2 cups sugar

5 tsp. poppy seeds

1 ½ gluten-free baking powder

1 ½ tsp. salt

1 ½ tsp. zanthan gum

3 eggs

1 ½ cups milk

1 cup canola oil (Or any other good quality vegetable oil)

3 tsp. lemon juice

Directions:

In a bowl, mix dry ingredients and set aside. In a larger bowl, mix together all wet ingredients. Add dry ingredients to liquid and mix well. Unlike regular muffins, these, having no gluten, cannot be over-mixed.

Pour into oiled muffin tins (I like to use muffin liners) and bake for 50 minutes to an hour, or until a toothpick comes out clean. As with most gluten-free baking, these should be allowed to cool until cool, to avoid gumminess.