Lemon Poppyseed Muffins...

[Guest j_mommy]

I am looking for a lemon poppyseed muffin recipe, from scratch. I prefer not to use mixes.

Thanks in advance!

Jess

[lpellegr]

This is from Rebecca Reilly's "Gluten-free Baking". She adapted it from the Moosewood Cookbook. I haven't tried it myself, but it looks good. She makes it as 2 9 x 5" loaves, so it ought to make lots of muffins. She says she sometimes has extra batter and makes muffins.

1 cup milk

3/4 cup poppy seeds

2-3/4 cups basic gluten-free mix (hers from the book, but many would probably work)

1/2 cup almond flour

1 T baking powder

3/4 t xanthan gum

1/8 t salt

2 sticks butter

1-1/3 cups packed brown sugar

3 eggs

1/2 t vanilla

grated zest of 2 lemons

Preheat oven to 350F. Lightly grease 2 9x5 loaf pans and line with parchment paper.

Heat the milk and add the poppy seeds. Let cool until just warm

Mix together the gluten-free mix, almond flour, baking powder, xanthan gum, and salt.

Cream the butter until white. Add the brown sugar and beat until fluffy, about 5 minutes. Add the eggs, one at a time. Add the dry ingredients in 2 parts, alternating with the poppy seed and milk mixture. Stir in the vanilla and lemon zest.

Spoon the batter into the prepared loaf pans. Bake for 40 minutes or until done; the top should spring back when pressed gently. The muffins will take 15 to 18 minutes to bake.

Darn. Now I want to make some. Time to go buy lemons.

[lpellegr]

Rebecca Reilly's gluten-free flour:

2 cups brown rice flour or chickpea flour

2/3 cup potato starch

1/3 cup tapioca starch.

OR

1 cup chickpea or Garfava flour

1 cup brown rice flour

2/3 cup potato starch

1/3 cup tapioca starch

Or Bette Hagman's mix, or whatever works for you.