Lemon Poppy Seed Muffins – Gluten-Free
- Yield: 1 dozen
Ingredients
- 1 cup brown rice flour
- 3/4 cup GEMS flour
- 1/3 cup granulated sugar
- 1/4 cup poppy seeds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon guar gum
- 1/2 teaspoon salt
- 3 tablespoons vegetable oil
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup plain yogurt
- Juice and zest of 1 large lemon
Directions
- Preheat oven to 350°. Lightly grease muffin tin.
- In mixing bowl blend brown rice flour, GEMS flour, sugar, poppy seeds, baking powder, baking soda, guar gum and salt. Make a well in the centre.
- In separate bowl whisk the oil, egg, vanilla, yogurt, lemon juice and zest.
- Pour yogurt mixture into center of dry ingredients and stir until just moistened.
- Spoon 1/4 cup batter in each muffin cup.
- Bake 16 to 18 minutes or until springy to touch. Place on rack to cool.
Note: Poppy seeds quickly lose their flavor. Store up to 6 months in the refrigerator. Check for freshness before using.
Source: GEMS of Gluten-Free Baking: - 2010, Page 65.