03 March, 2013


Lemon Poppyseed Muffins

2 cups self-raising gluten-free cake flour
1/2 cup sugar (this can definitely be reduced. Honey would also be a great substitute)
1/2 cup olive or vegetable oil
1 cup + 2 tablespoons whole milk
4 tablespoons lemon juice
1 teaspoon lemon zest (more if you're like me. I like to go heavy on the lemon)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
2 tablespoons poppy seeds 

Preheat oven to 175ºC/350ºF. Mix dry ingredients. Beat oil and sugar in separate bowl; add milk, lemon juice and zest, and vanilla. 

Gradually add dry ingredients to wet. Do not over mix. 

Drop into lined muffin tins and bake for 15-20 minutes.

*personally, I think these would be fabulous with a lemon glaze.

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