Sometimes you need a little sunshine. These gluten-free lemon poppy seed muffins are a great antidote to our shortened daylight hours as winter approaches. If you have braces (like one of my kids), you might ask, “Are the poppy seeds really necessary?” And I’ll say, “Yes, they are.” They give just the right amount of crunch to these lemon-y delights. The recipe makes one dozen muffins.
Ingredients:
- 3 eggs
- ¾ C sugar
- ⅓ C oil (I use grapeseed)
- 3 – 4 T lemon juice (juice of one lemon)
- ¾ C white rice flour
- ¾ C tapioca flour
- ½ C almond flour
- 2 t baking powder
- ½ t xanthan gum
- 1 T poppy seeds
Directions:
Preheat oven to 350 degrees.
Beat the eggs on medium speed for a minute or so. Add sugar and mix until combined. Add oil and lemon juice and mix again until combined.
In a separate bowl, whisk together all dry ingredients. Add to egg mixture and mix until thoroughly combined.
Grease muffin pan. Fill each muffin well about half-full. Bake at 350 degrees for 16 – 18 minutes. Remove from oven and allow to cool slightly before removing from pan.
Enjoy!
Looking for another quick muffin recipe? Try my Gluten-Free Honey Pecan Muffins.