Lemon Poppyseed Jumbo Muffins, GF

By MaryEllen

It’s hard to say if folks would love gluten free lemon poppyseed muffins as much without the poppy seeds — they just seem to go hand-in-hand. There’s something about those little flecks and tiny crunches of seeds that makes these muffins extra special. Of course, that’s not to underplay the main reason these gems are hard to resist: the unique sweet-tart lemon zing that makes you want to savor every last moist, soft, yummy bite.

Ingredients

• 2 2 2 cups gfJules™ Gluten Free All Purpose Flour
• 2 2 2 tsp. baking powder
• 1/2 1/2 1/2 tsp. baking soda
• 1/4 1/4 1/4 tsp. salt
• 2 2 2 Tbs. poppy seeds
• 2/3 2/3 2/3 cup granulated sugar
• 1 1 1 Tbs. lemon zest
• 3/4 3/4 3/4 cup sour cream (dairy or non-dairy or plain yogurt – coconut, almond, soy, etc.)
• 2 2 2 eggs (or substitute)
• 1 1 1 tsp. pure vanilla extract
• 1/2 1/2 1/2 cup butter or vegan alternative (Earth Balance® Buttery Sticks)
• 3 3 3 Tbs. lemon juice
• 2 2 2 Tbs. milk (dairy or non-dairy)

Details

Adapted from gfjules.com

Preparation

Step 1

Preheat oven to 400ºF.

Bring all ingredients to room temperature and gently melt the butter. Line large muffin tins with papers or lightly oil and flour with more gfJules Flour.

Whisk together gfJules Flour, baking powder, baking soda, salt and poppy seeds, then set aside.

Pour measured sugar into a small bowl and zest lemon over the sugar, then work it into the sugar by rubbing together with your fingers. Pour lemon-sugar into dry ingredients bowl and whisk.

In a large mixing bowl, combine sour cream, eggs, vanilla extract, melted butter, lemon juice and milk. Slowly stir in dry ingredients, mixing only until blended.

Spoon batter into the prepared muffin tins.

Bake for 23-25 minutes (less for regular muffins) or until an inserted toothpick comes out dry or with crumbs and the muffins are lightly browning on top. Remove to cool on a wire rack.

Makes 6 jumbo muffins; 12 regular muffins.