How to Make Lemon Poppy seed Muffins

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Bunner's Bake Shop CookbookWho 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.

  • Yield: 12 Servings


  • 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
  1. Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners or spray each muffin cup with canola oil.
  2. 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.
  3. 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.

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