Lemon Poppy Seed Muffins-Gluten Free, Dairy Free, and Egg Free
Posted Jul 01 2011 12:42pm
Well, we have probably all noticed that I don't seem to have time to create new recipes anymore, but I do find myself drawing on other great bloggers recipes from time to time. My daughter was craving lemon poppy seed muffins recently and in searching for a gluten free version I discovered Nicole at Gluten Free On A Shoestring, and I am so glad I did! Here is the link to her recipe for GF muffins (which do contain dairy and eggs) http://glutenfreeonashoestring.com/lemon-poppyseed-muffin-love . Nicole uses a flour blend called Better Batter which I am planning to try in the near future. I didn't have any flour blends on hand so I used one of my usual combos, but there are so many blends out there right now, and you can certainly substitute 2 cups of your favorite blend for the first 5 ingredients in my recipe (also leave out the xanthan gum if your blend already contains it). These muffins are incredible, even without eggs and dairy!
½ c Rice flour ½ c Sorghum flour ½ c Millet flour ¼ c Tapioca starch ¼ c Potato starch 1 t Xanthan gum 1 t Baking powder 1/2 t Baking soda ¼ t Salt Zest of 1 lemon 2 T Poppy seeds ½ c Dairy free margarine ¾ c Sugar 2 Eggs worth of egg replacer 1 c Soy yogurt (I used half lemon and half vanilla) ½ t Vanilla extract Juice of 1 lemon
Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees.
In a medium sized bowl, place the flours, xanthan gum, baking powder, baking soda, salt, lemon zest and poppy seeds, and mix to combine. These are the dry ingredients. You want the lemon zest and poppy seeds to be coated in dry ingredients so they don’t clump together in the batter. Set the bowl aside.
In a large bowl, cream together the margarine and sugar until fluffy and light in color. Add the egg replacer, soy yogurt, vanilla extract, and lemon juice, beating well to combine after each addition. Add the dry ingredients to the wet mixture, and beat well until the batter becomes thicker and a bit more elastic.
Divide the batter evenly among the 12 cups of the muffin tin. Place the muffin tin in the center of the preheated oven, and bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
We also drizzled a little icing over ours, made from powdered sugar and lemon juice.