Poppy

Lemon Poppy Seed Muffins (gf)

Name: Lemon Poppy Seed Muffins (gf)
Prep time: 20 min
Cook time: 20 min
Yield: Makes 12
Cuisine: American
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

by: Susanna Ekholm-Reed

October 28, 2018

6 Ratings

Photo by Susanna Ekholm-Reed

Prep time 20 minutes
Cook time 20 minutes
Makes 12

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Author Notes

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

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

Directions

Preheat oven to 375 deg F.
Mix all dry ingredients thoroughly.
Beat sugar with eggs and add melted butter.
Add grated zucchini, lemon peel and poppy seeds to the batter. Gently fold the dry ingredients into the batter using a rubber spatula.
Line a muffin tin with paper muffin liners, spoon in the mixture and bake for 23 min.

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