- Preheat oven to 350° F.
- Cream butter and sugar.
- Add eggs and beat well.
- Add dry ingredients with milk and poppy seeds. Mix just until blended.
- Scoop into muffin liners and bake for 20 minutes at 360° F.
- Combine the 1/4 cup sugar and 1/4 cup lemon juice to make a lemon syrup. Using a toothpick, poke small holes in baked muffins and brush on the lemon syrup. Cool in pans.
This recipe works very well by just substituting regular wheat flour for the 1-1/2 cups of gluten-free flour.