Lemon Love

I know Valentine’s Day was last month, but I am in love. In love with these lemon poppy seed muffins I made today. I took a standard muffin recipe, modified the ingredients a bit so they were gfcf, and fifteen minutes later I had a light, fluffy muffin–so not like the hockey pucks I’ve made in the past.

Lemon Poppy Seed Muffins

Ingredients:

2 cups gluten free flour mix
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1 teaspoon xanthan gum
1 1/2 tablespoons poppy seeds
2 large eggs
1 tablespoon lemon juice, plus enough soy milk to equal 1 cup
2/3 cup granulated sugar
6 tablespoons canola oil
1 teaspoon vanilla
1 1/2 tablespoons grated lemon zest

Preheat oven to 400 degrees and grease muffin tins. Combine flour, baking powder, baking soda, salt, nutmeg, xanthan gum, and poppy seeds. In a separate bowl, combine eggs, milk, sugar, oil, vanilla, and lemon zest. Add the wet mixture to the dry ingredients, taking care not to overmix–the batter will be slightly lumpy. Fill muffin tins to 2/3 full, and bake for approximately 15 minutes, or until toothpick inserted into center of muffins comes out clean. Serve warm or room temperature. Makes 15 muffins.

Advertisements

One thought on “Lemon Love

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s