Lemon Poppy Seed Muffins
Fresh and tangy muffins, perfect for a snack break!
Ingredients
- 5 Tbsp (1/4 cup + 1 Tbsp) butter at room temperature
- 1 cup white sugar
- 2 eggs
- 1-3/4 cup gluten-free flour (equal parts soy flour, rice flour and tapioca starch)
- 1 tsp baking powder
- 2 Tbsp grated lemon zest
- 1/4 cup poppy seeds
- 1/2 cup milk
- LEMON SYRUP
- 1/4 cup white sugar
- 1/4 cup lemon juice
Equipment
- measuring cups and spoons
- fine grater
- bowl
- wooden spoon
- muffin cups
- toothpick
- pastry brush
Directions
- 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.
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