BREAKFAST/GFCF
Lemon Poppy Seed Muffins
Ready in 55 minutes
Makes 12 servings
438 calories
Ingredients
- 2 tablespoons lemon zest
- 1 cup sunflower oil
- 1 1/4 cup granulated sugar
- 4 large eggs, room temperature, beaten
- 1/4 cup lemon juice
- 1 cup unsweetened almond milk
- 2 3/4 cups gluten-free all-purpose flour
- 1 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons poppy seeds
Preparation Instructions
- Preheat and Grease: Preheat the oven to 350F and adjust the oven rack to the center position. Grease a 12-cup regular muffin pan with oil or non-stick spray and line the pan with regular cupcake paper liners.
- Prepare Zest and Juice: Grate the lemons to get the lemon zest and squeeze the juice, removing any seeds.
- Beat Oil, Sugar and Zest: In a large bowl, combine the sunflower oil, granulated sugar and lemon zest and beat well.
- Add Eggs, Juice and Milk: Add the eggs, lemon juice, and almond milk to the bowl and whisk for one minute until the mixture is light and fluffy.
- Combine Dry Ingredients: Sift the gluten-free flour, salt, baking powder,
- xanthan gum (if using), and poppy seeds in a medium bowl and whisk to combine.
- Add Dry Ingredients to Wet: Add the flour mixture to the bowl with the wet ingredients and mix well until just combined to get a homogeneous pale yellow batter (the batter will be thick so you will have to spoon it instead of pour it).
- Transfer Batter to Muffin Pan: Spoon approximately 1/3 cup of the batter into each of the 12 cavities of the muffin mold.
- Bake Until Golden: Bake batter for approximately 40 minutes until the muffins are golden brown on top and a toothpick inserted in the middle comes out clean. Remove from the oven once ready.
- Let Cool Completely: Allow the muffins to cool in the mold for 10 minutes before removing them and letting them cool totally on a wire cooling rack