A couple weeks ago I was awoken by a text that read something to the effect of, "Come over and make us some gluten-free lemon popyseed muffins for breakfast please." This was sent by my brother (the us referring to him and his wife) who lives 2 hours away from me. Well I didn't go over and make them muffins that morning, but they are in town for the weekend so I decided today was a good day to make some muffins. I love experimenting with gluten-free baking because there are almost no good options out there (especially if you are on a fixed budget). These were a HUGE success!!! They taste like a normal muffin (and that is a BIG deal)!
Gluten-Free Lemon Poppyseed Muffins
1 1/2 cup gluten free flour ( all purpose )
2 teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon poppy seed
1 cup butter
1 cup sugar
3 teaspoons lemon extract
2 eggs
1/2 cup milk
Mix dry ingredients and poppy seeds in a medium bowl; set aside. In a mixing bowl cream together the butter and sugar. Add the extract, eggs, and milk and mix 2-3 minutes on medium. Slowly add the dry ingredients and mix until well combined. Scoop batter 3/4 of the way full in a muffin tin. Bake at 350 degrees Fahrenheit for 15-20 minutes or until a toothpick inserted into the center comes out clean.
1 1/2 cup gluten free flour ( all purpose )
2 teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon poppy seed
1 cup butter
1 cup sugar
3 teaspoons lemon extract
2 eggs
1/2 cup milk
Mix dry ingredients and poppy seeds in a medium bowl; set aside. In a mixing bowl cream together the butter and sugar. Add the extract, eggs, and milk and mix 2-3 minutes on medium. Slowly add the dry ingredients and mix until well combined. Scoop batter 3/4 of the way full in a muffin tin. Bake at 350 degrees Fahrenheit for 15-20 minutes or until a toothpick inserted into the center comes out clean.