These lemon poppy seed muffins are scrumdiddlyumptious!
My daughter always requests these muffins when she comes home on break! But the ultimate litmus test for my baked goods is whether my omnivore son will eat it and he devours these. In fact, the kids fight over them. These gluten-free muffins have the perfect texture which is achieved by replacing the eggs with ground flax seed soaked in water for 15 minutes. Also, as in all recipes, make sure your baking powder is no older than six months otherwise they won’t rise and don’t over mix. Some recipes call for glazing the tops with lemon juice and confectioner’s sugar but the muffins are sweet enough without the glaze and who wants the bane of all evils…white sugar.
- 2 1/4 Cups Brown Rice Flour
- 1/4 Cup Coconut Sugar
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 1/2 Tablespoons Poppy Seeds
- 2 Tablespoons Ground Flax Seeds soaked in water
- 1/4 Cup Water (for soaking flax seeds)
- 1/3 Cup Grape seed Oil
- 1/4 Cup Lemon Juice (from about 2 lemons)
- 3 Tablespoons Lemon Zest
- 1 teaspoon Vanilla Extract
- Grind the flax seeds in a mini-grinder or coffee grinder until fine
- Soak the seeds in the water
- Preheat your oven to 350° and grease the muffin tins
- In your mixer bowl put all the dry ingredients and gently whisk
5. Zest a lemon and squeeze juice through strainer to remove seeds.
6. Gently add the flax seed and water with other wet ingredients
7. Stir wet ingredients than add lemon zest and slowly add to dry ingredients.
8. Beat on medium speed until just combined. Don’t over beat.
9. Fill the batter about 2/3rds of the way up each muffin tin
10. Bake about 30 minutes or until the top of the muffin is firm. You can test this by gently pushing the top of the muffin and it should feel firm, but not hard.
11. While still hot run a knife around the sides of each muffin to loosen. Remove muffins from tin.
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