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Ingredients
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1/2 cup
Brown Rice Flour
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1/2 cup
White Rice Flour
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2 tablespoons
Arrowroot Powder
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1 teaspoon
Baking Powder
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1 teaspoon
Xanthum Gum
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1/4 teaspoon
Salt
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2/3 cup
Sugar
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1
Egg
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3 tablespoons
Olive Oil
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1/2 cup
Almond Milk
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Zest & Juice of 1 Lemon
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1 tablespoon
Poppyseeds
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Coarse Sugar for topping, optional
Directions
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Preheat oven to 400 degrees. Line or grease 6-count muffin pan.
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In a large bowl, combine all dry ingredients: flours, arrowroot, baking powder, xanthum gum, salt, and sugar.
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In a second bowl, whisk egg until frothy.
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Add olive oil, milk and lemon juice and mix until well combined.
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Pour wet ingredients into dry and fold together. When it is about 75% incorporated, add in lemon zest and poppyseed.
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Fill muffin cups to top.
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Sprinkle generously with coarse sugar.
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Place in preheated oven. Immediately reduce temperature to 375. Bake for 25-27 minutes until tops spring back when poked gently.
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