Gluten-Free Lemon Poppyseed Muffins Recipe

This delightful Gluten-Free Lemon Poppyseed Muffins recipe proves that gluten-free fare can still be satisfying and delicious.


| August 2012 Web



Fresh-Lemon-Slice

Poppyseeds and fresh lemon create a delightful pairing in these lemon poppyseed muffins.


Photo By Malyshchyts Viktar/Courtesy Fotolia

The Dairy-Free & Gluten-Free Kitchen (Ten Speed Press, 2012) features more than 150 richly satisfying recipes, including such favorites as pasta, pizza, pancakes and ice cream, for the millions of people suffering from lactose intolerance and gluten sensitivities. The following recipe for fragrant and refreshing lemon poppyseed muffins comes from the chapter “Yeasted and Quick Breads.” 

Gluten-Free Lemon Poppyseed Muffins Recipe

These fragrant muffins have a tart, refreshing taste of lemon, complemented by a delightful light crunch from the poppyseeds. Ginger lovers can easily adapt this recipe to make Lemon Ginger Muffins by substituting 3 tablespoons of peeled, grated fresh ginger for the poppyseeds.

Free of: soy, nut

2 cups Gluten-Free Flour Mix (recipe follows)
1 tablespoon gluten-free baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sugar
2 tablespoons poppyseeds
2 large eggs
1 cup Dairy Milk Alternative (recipe follows)
1 tablespoon freshly squeezed lemon juice
1/4 cup canola oil
2 tablespoons chopped lemon zest (from 3 to 4 lemons)

1. Position the rack in the center of the oven and preheat the oven to 400°F. Coat a muffin pan with cooking spray and set aside.

2. To prepare the batter: Combine the flour, baking powder, baking soda, salt, sugar, and poppyseeds in a large bowl. Mix together with a whisk until blended. Whisk together the eggs, milk, lemon juice, oil, and zest in a small bowl until well blended. Stir the egg mixture into the flour mixture until just combined, taking care not to overmix the batter. The batter should look lumpy.





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