Mmm…muffins! Lemon Poppy Seed Muffins
This is what we made yesterday during the ongoing snow storm. Cooking and baking lets us cope with this ridiculous weather!
Here is the recipe adapted from “Gluten-Free Baking: Delicious Gluten-Free Baking for All Occasions”:
2 cups gluten-free all-purpose flour blend*
“Here I used my own blend of 70% whole grain flours and 30% starches. I measured 700gr. of of whole grain flours (250gr. buckwheat, 250gr. corn, 200gr. brown rice) and 300gr. starches (100gr. arrowroot, 200gr. potato) and whisked them together. Once I had my gf all-purpose flour mixture, I measured out the 2 cups I needed by spooning the flour mix into the measuring cup and then, scraping off the excess flour. It’s best to spoon in the gf flours rather than scooping them out which will make them compact with a higher weight. If you have time, when you measure the 2 cups of the gf flour mix, weigh them on a scale and record the weight in grams for future reference. This way you can change your gf flour mix in the future and always use the same weight in grams.
1/4 cup poppy seeds
grated lemon peel from 1 1/2 lemons, divided in half
1 tbsp baking powder
1 tbsp flax seed + 3 tbsp boiling water
1/2 tsp baking soda
1/2 tsp nutmeg
1/4 tsp salt
1/2 cup or 1 stick butter, melted
1/2 cup milk
1/2 cup lemon juice from approx. 1 1/2 lemons, divided in half
1 cup powdered sugar
Preheat oven to 425F.
Place flax seed and boiling water in small bowl and whisk to create slurry. Set aside to cool.
Melt butter and set aside to cool.
Whisk all dry ingredients together in bowl.
Beat eggs in separate bowl, add flax seed slurry, then cooled butter, then milk, then juice. Beat until combined.
Add liquid ingredients to dry ingredients and mix until just combined.
Butter or oil lightly 12 standard muffin cups.
Fill muffin cups up to 3/4 with batter.
Bake in oven (center rack) for approx. 15-20 min. until golden and toothpick comes out clean.
Prepare glaze by combining 1/2 of lemon zest and powdered sugar. Then, add 1/2 lemon juice to create thick glaze.
Allow muffins to cool in pan for 10 min. on rack.
Remove muffins to a tray and spoon glaze on top of muffins. Serve warm or at room temperature.