Sunday, November 15, 2015

Lemon Poppy Seed Muffins-Gluten Free

Tender cake filled with poppy seeds and lemon peel, brushed with sweetened lemon peel for the final spark of flavor.
These muffins are another of our favorites.
I especially love to make these for tea time in miniature, the lemon flavor combines with tea perfectly.
Glazed Lemon Poppyseed Muffins-Gluten Free from
Brushed with lemon peel glaze

Feel free to hesitate before brushing with the lemon peel syrup, the muffins are fabulous plain too. 
Plain, I love to use add a bit of mango honey butter.

Lemon Poppyseed Muffins-Gluten Free from

Lemon Poppy Seed Muffins-Gluten Free

Glazed Lemon Poppyseed Muffins-Gluten Free from
Tender gluten free muffins crammed with poppy seeds and grated lemon peel topped with a luscious lemon glaze

Prep time:
Cook time:
Total time:
Yield: 12 muffins

1/4 cup sugar
2 tablespoons water
Juice of one lemon
1 teaspoon lemon peel

3 eggs
5 grams (1 teaspoon) psyllium husk
grated peel of one organic lemon-rest of lemon
1 5.3 oz Greek Yogurt-plain

135 grams (1/2 cup + 2 tablespoons) olive oil
juice of one organic lemon
75 grams (1/4 cup + 2 tablespoons) sugar
165 grams (1 cup) gluten-free whole grain flour mix
142 grams (1 cup) gluten-free white flour mix
15 grams (1 tablespoon) baking powder
40 grams (1/4 cup) poppy seeds
3 grams (1/2 teaspoon) salt

Preheat oven to 350. Grease fluted 12 portion muffin tin or 24 portion mini muffin pan.
1. Bring sugar and water to boil. Reduce heat and simmer for one minute.
2. Stir in lemon juice and rind. Set aside to brush on the surface once the muffins are done.
1. Beat eggs, pysllium husk, lemon peel, yogurt, olive oil and lemon juice together.
2. Add sugar, flour mixes, baking powder, poppy seeds, and salt.
3. Beat for a minute
4. Scoop out into prepared pan
5. Bake for 15-20 minutes till the center bounces back or a toothpick inserted and removed is clean.
6. Brush muffins with the topping and then let cool before serving


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