Gluten-Free

Lemon Poppy Seed Muffins (gf)

October 28, 2018
Photo by Susanna Ekholm-Reed
Author Notes

Delicious muffins! Incredibly moist, fluffy and flavorful- you'd never guess they're gluten-free! —Susanna Ekholm-Reed

  • Prep time 20 minutes
  • Cook time 20 minutes
  • Makes 12
Ingredients
  • 3/4 cup super-fine almond flour (Bob's Red Mill)
  • 1 cup gluten-free flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 1 cup sugar
  • 120 grams unsalted butter
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups grated zucchini
  • 1 lemon, grated peel
  • 2 tablespoons poppy seeds
In This Recipe
Directions
  1. Preheat oven to 375 deg F.
  2. Mix all dry ingredients thoroughly.
  3. Beat sugar with eggs and add melted butter.
  4. Add grated zucchini, lemon peel and poppy seeds to the batter. Gently fold the dry ingredients into the batter using a rubber spatula.
  5. Line a muffin tin with paper muffin liners, spoon in the mixture and bake for 23 min.

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