Recipe: Lemon Poppyseed Muffins
Gluten Free Lemon Poppyseed Muffins
3/4 C + 1 Tbsp GF 1-to-1 Flour (I use Bob’s Red Mill)
1 tsp Baking Powder
1/4 tsp Salt
1 Tbsp Lemon Zest (from 1 lemon)
2/3 C Sugar
1 Large Egg
3 Tbsp Olive Oil
Juice from 1 Lemon
1 Tbsp Poppyseeds
1/3 C Milk
Preheat oven to 425 degrees and line muffin pan with paper cups. Recipe makes 6 muffins.
In a large bowl, combine flour, baking powder, salt, lemon zest and sugar. Mix well and set aside.
In a second smaller bowl, crack the egg. Whisk until frothy. Add the oil, lemon juice and milk and mix well. Pour the wet ingredients into the dry. Fold together about 5 times, then add in the poppyseeds. Fold another 10-15 strokes until just combined.
Scoop into prepared muffin cups. Fill the cups nearly to the top. Sprinkle the tops of the muffins with coarse sugar, if you like.
Bake in preheated oven for 5 minutes, then reduce temperature to 275 degrees and bake an additional 15-18 minutes until tops spring back when gently poked.
Remove from oven and cool in pan for 5 minutes, then turn out to cool completely.
Store in an airtight container.