GF Lemon Poppy Seed Muffins

·         2 cups GF Flour Blend w/out xanthan gum (see below)

·         1 ¼ cups granulated sugar

·         ¼ cup poppy seed

·         2 TB plus 2 tsp grated lemon peel

·         1 TB baking powder

·         ¾ tsp xanthan gum

·         ½ tsp baking soda

·         ½ tsp ground cardammon

·         ¼ tsp salt

·         2 eggs

·         ½ cup (1 stick) butter, melted

·         ½ cup milk

·         ½ cup plus 2 TB lemon juice

·         1 cup powdered sugar

Preheat oven to 400 degrees. Grease 18 standard muffin cups or line with paper baking cups.

Combine flour blend, granulated sugar, poppy seeds, 2 TB lemon peel, baking powder, xanthan gum, baking soda, cardamom and salt in large bowl. Beat eggs in medium bowl. Add butter, milk and ½ cup lemon juice; mix well. Add egg mixture to flour mixture stir until just blended. Spoon batter evenly into prepared muffin cups, filling ¾ full.

Bake 12-15 minutes or until toothpick inserted into centers comes out clean. Cool pans on wire racks 10 mins,

Combine powdered sugar and remaining 2 tsps lemon peel in small bowl; stir in enough remaining lemon juice to make pourable glaze. Place muffins on sheet of foil or waxed paper. Sppon glaze over muffins. Garnish with lemon peel. 

GF Flour Blend

1 cup white rice flour

1 cup sorghum flour

1 cup tapioca flour

1 cup cornstarch

1 cup almond or coconut flour