Who can resist a sweet lemon muffin with crunchy little poppy seeds thrown in? These guys are superb for packing in lunches, or for serving up to your friends during a coffee date or tea party.
Ingredients
- 2 cups Bob’s Red Mill gluten-free all-purpose flour
- ½ cup organic sugar
- 1 tablespoon gluten-free baking powder
- ½ teaspoon xanthan gum
- ½ teaspoon sea salt
- ¾ cup rice milk
- ½ cup canola oil
- ¼ cup unsweetened applesauce
- 1 tablespoon lemon extract
- 2 teaspoons vanilla extract
- 0.33 cup poppy seeds
How to Make It
- Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners or spray each muffin cup with canola oil.
- In a large bowl, sift the flour, then add the sugar, baking powder, xanthan gum, and salt. Whisk thoroughly. In a medium bowl, mix together the milk, oil, applesauce, and lemon and vanilla extracts. Pour the wet ingredients into the dry ingredients and mix well using a spatula. Fold in the poppy seeds and let the batter sit for 10 to 15 minutes.
- Scoop the batter into the prepared muffin cups to about two-thirds full. Bake for 20 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool for 15 minutes before turning out onto a cooling rack.
