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Lemon Yogurt Poppy Seed Muffins


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#1 purple

 
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Posted 15 September 2008 - 08:47 AM

I converted a recipe for these today that came from an Albertsons recipe card. Really good!

Lemon Yogurt Poppy Seed Muffins

wet:
1/3 cup milk
1/4 cup veg. oil
1 6 oz. lemon flavored low fat yogurt
1 egg
1 T. grated lemon peel (save the juice)

dry:
1 3/4 cups Carol's sorghum flour blend (below)
1/4 cup sugar
1 1/2 T. poppy seeds
3 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. xanthan gum

Lemon Drizzle:
1/2 cup powdered sugar
about 1-3 tsp. lemon juice
Mix until smooth and drizzling consistency.

In small bowl, whisk the dry ingredients together and set aside. In medium bowl, whisk the wet ingredients together. Stir the dry into the wet until moistened. Spoon batter into 12 greased muffins cups. Bake in 375 degree preheated oven for about 15 minutes or until golden brown and toothpick comes out dry. Remove from pan and drizzle. :P

Carol's flour blend
1 1/2 cups sorghum flour
1 1/2 cups potato starch or cornstarch
1 cup tapioca flour

If you want to try a different flavor I would think any flavored yogurt would work and just omit the lemon peel and maybe the poppyseeds. Use water in the drizzle. Orange with orange peel sound yummy even with the seeds. Or use some chia seeds.

Does any one find that the batter rises better if you let it sit in the pan a few minutes while the oven is warming up or is it just me? I bake in a convection/toaster oven, 6 muffins at a time and the second pan always rises up a bit more than the first pan.
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#2 JNBunnie1

 
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Posted 15 September 2008 - 09:23 AM

I converted a recipe for these today that came from an Albertsons recipe card. Really good!

If you want to try a different flavor I would think any flavored yogurt would work and just omit the lemon peel and maybe the poppyseeds. Use water in the drizzle. Orange with orange peel sound yummy even with the seeds. Or use some chia seeds.

Does any one find that the batter rises better if you let it sit in the pan a few minutes while the oven is warming up or is it just me? I bake in a convection/toaster oven, 6 muffins at a time and the second pan always rises up a bit more than the first pan.



That looks super yummy!

Most people who bake gluten-free find that letting pretty much any batter rest for a while always improves the flavor and rise and texture. Some poeple will disagree, I think it may have something to do with altitude, but my stuff always comes out better when it's given at least five minutes before going in the oven. Except for when baking with coconut flour. Then it should go straight in a fully heated oven.
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#3 home_based_mom

 
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Posted 15 September 2008 - 07:03 PM

Thank you for this recipe! My daughter has been asking for lemon poppy seed muffins! :)
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"You don't need a weatherman to know which way the wind blows" probably was not referring to us . . .
"For the love of money gluten is a root of all sorts of evil, and some by longing for it have wandered away from the faith and pierced themselves with many griefs." (apologies to 1 Timothy 6:10 (NASB)
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#4 purple

 
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Posted 15 September 2008 - 08:00 PM

Thank you for this recipe! My daughter has been asking for lemon poppy seed muffins! :)


You are welcome...they are delicious. If you make the drizzle first, you can squirt the rest of the lemon juice in the batter. My best friend came for a visit today and loves lemon muffins so today was the perfect day to convert this recipe. God knows our desires :wub:
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Come unto me, all ye that labour and are heavy laden and I will give you rest. Matthew 11:28

#5 sickchick

 
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Posted 15 September 2008 - 08:49 PM

MMM :P
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Collette

Positive Bloodwork Oct 1st 2007. Gluten-free 3 YEARS Oct 1st!
Dairy & Soy free since Dec 1st 2007.
Potato free since January 3rd 2008.
Remaining Nightshades since April 1st 2008. Back on September 2010. :)
Developed Rice & Tapioca & Corn Intolerances...
NO Carageenan.

In a constant state of evolution... sending love! :)




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