Lemon-poppy seed muffins (gluten-free)

Lemon-Poppy Seed Muffins

Lemon-poppy seed muffins, February 2011

To add interest to a light, healthy lunch or supper dish such as creamy roots soup, serve with a slightly sweet bread like these lemon poppy-seed muffins.


Start to finish: 35 minutes (active time: 10 minutes)
Yield: 12 muffins

1 cup almond flour
1 1/3 cups brown rice flour
1/2 cup sugar
1/2 tablespoon baking powder
1 teaspoon xanthan gum
1 teaspoon salt
1 cup milk
1/3 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 lemon, zest and juice
1 tablespoon poppy seeds

Preheat oven to 375°F. Prepare muffin tin: Generously grease or spray with cooking spray, or line with muffin cups.

In a medium bowl, whisk together the flours, sugar, baking powder, xanthan gum. and salt. In a large bowl, whisk together the milk, oil, eggs, vanilla, lemon juice and zest, and poppy seeds.

Add the dry ingredients to the wet ingredients and mix until blended. Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until tops are lightly browned.

(Recipe adapted from gfreecuisine.com.)

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