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,
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
1 ½ cups milk
1 cup canola oil (Or any other good quality vegetable oil)
3 tsp. lemon juice
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.