Lemon Poppy Seed Muffins
These gluten free dairy free lemon poppy seed muffins are perfect with a slightly crisp outside and a super soft center.
Ingredients
- 250g (2 cups) SGF All-Purpose Blend (link to recipe in post)
- 1 teaspoon Xanthan gum
- 100g (1/2 cup) Organic Cane or granulated sugar
- 1 tablespoon Poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup Avocado oil
- 4 tablespoons Fresh lemon juice
- Zest from 1 Lemon
- 2 Large eggs
- 1/2 cup Coconut milk beverage
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Apple cider vinegar
Instructions
- Preheat the oven to 425 and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl whisk together the flour, xanthan gum, sugar, poppy seeds, baking powder, salt and baking soda.
- In large mixing bowl whisk together the oil, lemon juice, lemon zest, eggs, milk, vanilla, and apple cinder vinegar. Do not use electric mixer.
- Using a spatula add in the flour mix and stir until smooth and combined. Do not over mix.
- Divide the batter evenly into the muffin pan and bake for 5 minutes.
- Without opening the oven door, reduce the temperature to 350 and bake another 18-20 minutes until the tops are slightly golden and a toothpick inserted into the center of one muffin comes out clean.
- Let the muffins cool in the muffin pan for 5-10 minutes, then transfer them to a wire rack to cool completely.
- Serve and enjoy.
Notes
NOTES:
- This recipe uses my special SGF blend. If you choose to use another blend I recommend using King Arthur's Measure for Measure. If the blend you use already has xanthan gum in it, do not add more.
- If you use a different flour blend your results will vary.
- As with all my recipes, it is ok to use dairy products.