Gluten Free Double Lemon Poppyseed Muffins
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Description
Yummy muffins for those who need to avoid gluten.
Ingredients
1/3 cup butter or Earth Balance Buttery Sticks (non-dairy)
1/2 cup granulated cane sugar
2 large eggs (or Ener-G egg substitute equivalent)
1/2 cup vanilla yogurt (dairy or non-dairy like soy, rice or coconut)
8 packets True Lemon plus 1/4 cup water
(or 1/4 cup lemon juice for half strength lemon)
1/4 tsp. almond extract
1/4 cup vanilla soymilk
(or may use cow's milk + 1/2 tsp. gluten-free vanilla extract)
2 cups Jules Gluten FreeTM All Purpose Flour
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. sea salt
2 tsp. lemon or orange rind, grated finely
1/8 cup poppy seeds
Glazed Ingredients
1/3 cup confectioner's sugar
4 packets True Lemon plus 2 Tbs. water (or 2 Tbs. lemon juice)
1/2 tsp. gluten-free vanilla extract
1/4 tsp. almond extract
Directions
1. Preheat the oven to 375 F (static) or 350 F (convection)
2. Whisk the dry ingredients together and set aside.
3. In a large mixing bowl, cream the butter and the sugar together until light. Mix in the eggs and beat until incorporated. Stir in the remaining liquid ingredients (yogurt, lemon juice, almond extract and milk). Once combined, gradually add in the dry ingredients, beating until the batter is smooth.
4. Scoop equal portions of batter into oiled muffin tins and bake for approximately 20-22 minutes. The muffins should be slightly golden on top and have nice crowns.
5. Remove to cool in the muffin pan for 5 minutes, then go around the inside of each muffin cup with a knife to gently loosen the muffin. Place each muffin on a cooling rack to cool until ready to glaze or serve.
Glaze
To glaze, stir together the glaze ingredients until smooth. If the mixture is too thick, add more milk by the tablespoon (cow's milk or non-dairy); if it is too thin, add additional confectioners sugar by the teaspoon.
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Notes
Submitted by Jules E. Dowler Shepard.