Monthly Archives: January 2014
Lemon Poppy Seed Muffins
Makes 12 to 14 muffins
These moist and vibrant-tasting muffins add a touch of elegance to a brunch or tea. But don’t wait for a special occasion to whip up a batch. These muffins will be cause for celebration whenever you make them. I used silicone baking cups called “Baking Buddies” instead of muffin papers to test this recipe. I was a little concerned that the heavy dough would cause the cups to lose their shape and the muffins to spread rather than rise. (Gluten-free dough has a knack for doing that.) As you can see, they rose beautifully. I set half in muffin tins and half on a baking sheet just in case, but there was no perceptible difference between the two. These silicone cups wash easily, too. Fun to use and I love the colors. You can buy them on Amazon.
1 ¾ cups all-purpose flour blend (below)
1 ½ teaspoons xanthan gum
½ teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons poppy seeds
1 tablespoon grated lemon zest
6 tablespoons unsalted butter or non-dairy buttery spread, softened
2/3 cup sugar, extra to sprinkle on top of muffins
2 large eggs
1 cup buttermilk or milk of choice
3 tablespoons lemon juice
1 teaspoon vanilla
Preheat oven to 375°F. Line a muffin tin with muffin papers or use Baking Buddies. (No need to oil these silicone cups.)
In a medium bowl, mix together flour blend ingredients (below), xanthan gum, salt, baking powder, and baking soda. Add poppy seeds and lemon zest and blend well. Set aside.
In a large bowl, cream the butter and sugar until fluffy. Add the eggs, beating well.
On low speed, add the dry ingredients to the creamed mixture. Add the buttermilk, lemon juice and vanilla. Beat just until smooth.
Spoon the batter into the prepared pan, 3/4-full. Sprinkle sugar over the tops of the muffins just before baking.
Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes before removing to cool completely. These can be frozen.
All/Purpose Flour Blend
1 cup white rice flour
1/2 cup corn starch
1/4 cup tapioca starch