Monday, November 11, 2013

Lemon Poppy Seed Muffins

This delicious recipe comes from The Baking Beauties, which has a lot of other recipes I'm anxious to try. I made these without the zest (I just had lemon juice in the fridge) and without the glaze, since I knew I'd be freezing them. I'd like to try them with oil instead of butter sometime, and actually use lemon zest. They were great! You'll have to hide them from the rest of your family!


2/3 c. granulated sugar
zest of one large lemon (or two small ones)
1 c. sorghum flour
1/2 c. brown rice flour
1/4 c. tapioca starch
1 tsp. xanthan gum
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
juice of one large (or two small) lemons plus enough milk to make 1 cup
2 large eggs
1 tsp. vanilla extract
1/2 c. butter, melted and cooled
2 Tbsp. poppy seeds

1/2 c. granulated sugar
1/4 c. lemon juice


1. Grease a 12-cavity muffin tin, or line with paper liners. Preheat the oven to 375 degrees.
Christie's step: Melt butter and set aside to cool.
2. In a large bowl, use your hands to rub together the 2/3 c. granulated sugar and the lemon zest, until the sugar is damp and the mixture smells like lemon. Add the sorghum flour, brown rice flour, tapioca starch, xanthan gum, baking powder, baking soda, and salt. Whisk until evenly combined.
3. In a separate bowl, whisk together the lemon juice + milk, eggs, vanilla, and melted butter. Pour into the dry ingredients and mix until just combined. Stir in the poppy seeds.
4. Spoon mixture into prepared muffin tin. (They don't expand too much, so don't worry that the cups are full.) Bake in preheated oven for 18-20 minutes, or until golden brown and they spring back when gently touched.
5. While the muffins are baking, you can prepare the lemon glaze. In a small saucepan, over medium-high heat, combine the 1/2 c. granulated sugar and the 1/4 c. lemon juice. Stir until it comes to a boil. Boil for 30 seconds before removing from heat. Set aside until the muffins are done.
6. Remove muffins from the oven and allow to sit for five minutes before removing from the muffin tin to a wire cooling rack. While the muffins are still warm, either brush the tops with the glaze, or dip the tops in the glaze. Allow to cool completely before storing in a air-tight container.

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