|Gluten Free Lemon Poppy Seed Muffins|
They also make fabulous mini loaves. (may need to increase cooking time slightly)
makes 12 muffins
1/3 cup Margarine Melted (or butter)
3/4 cup Sugar
1/2 cup Milk
1 Tbsp Lemon Juice
1 1/2 cups Light Flour Blend (recipe here)
1 Tbsp Baking Powder
1/2 tsp Salt
Zest of one orange or lemon
2 Tbsp Poppy seeds
2 Tbsp Lemon Juice
3 Tbsp Sugar
In a large bowl, combine sugar, flour, baking powder and salt .
Make a well in dry mixture and beat eggs with milk, lemon juice and melted margarine (or mix wet ingredients in a separate bowl, then combine with dry ingredients)
Mix in poppy seeds and orange/lemon zest until just combined.
Pour batter into 12 paper lined muffin tins.
Bake at 350 for 17-20 minutes (until centre hold its shape when poked)
Make glaze by mixing lemon juice and sugar.
Spoon glaze over warm muffins.
Let cool completely, then freeze whatever is not eaten within the day.
Microwave from frozen to eat.
|Poppy Seeds and Orange Zest|
|bake at 350 for 17-20 mins|
|Glaze while still warm|
|Let cool and freeze|