adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gluten-Free Lemon-Poppy Seed Muffins
Gluten-Free Lemon-Poppy Seed Muffins
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Moist, tart lemon-poppy seed muffins - a modern twist on a classic choco-mayo cake, now gluten-free!
Ingredients:
  • 2 cups rice flour
  • 0.75 cup tapioca flour
  • 0.5 cup millet flour
  • 0.5 cup arrowroot flour
  • 1 tablespoon guar gum
  • 2.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 2 lemons, zested and juiced
  • 1.25 cups water, or as needed
  • 1.5 cups mayonnaise
  • 1 cup white sugar
  • 0.25 cup poppy seeds
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare two 12-cup muffin tins with paper liners.
  • Combine all dry ingredients in a large bowl by sifting together rice flour, tapioca flour, millet flour, arrowroot flour, guar gum, baking powder, baking soda, and salt.
  • In a 2-cup liquid measure, mix lemon juice and zest. Add water to total 1 1/2 cups liquid. Transfer this mixture to a large bowl. Add mayonnaise and blend with an electric mixer until smooth. Add sugar and poppy seeds, then pour into the flour mixture. Beat for 2 minutes before transferring the batter into the muffin cups.
  • Bake in the preheated oven for about 15 minutes until the tops spring back when lightly pressed. Let them cool in the tins for 5 minutes before transferring to a wire rack to cool completely.

Similar Recipes