lemon poppyseed muffins {gluten-free}

June 25, 2012

If I go missing and stop posting on Instagram, you can safely assume that the FBI has taken me away.

Don't pretend you don't know about what poppy seeds look like in drug tests.  That's right.  These are really opium muffins.  Click on your black light and cue some Pink Floyd.  In reality, I don't know for sure if the drug test theory is true, since MythBusters has yet to inform me.


But really... In stark contrast to my prior suggestion, these muffins would actually make the perfect accompaniment to a pot of tea and a good friend.   Ever since my lovely Martha-counterpart, Melissa, came over to share a whole grain lemon poppyseed muffin recipe, I've been crazed with creating a gluten-free and dairy-free version.


And by George, I think I've got it.



And no, Mom.  I assure you that there is no real criminal activity going on around here.  Unless you consider two naps on a Sunday criminal.  In which case, YOU CRAY.


Lemon Poppyseed Muffins

gluten-free, dairy-free


2 cups all-purpose gluten-free baking mix (I used Arrowhead Mills)
2 teaspoons baking powder (omit if included in baking mix)
3⁄4 teaspoon xanthan gum
1⁄2 teaspoon salt
1⁄4 cup poppy seeds
2 packed tablespoons lemon zest
1 cup granulated sugar
1⁄2 cup canola oil
3 large eggs
3⁄4 cup almond milk
juice of one lemon

  1. Preheat oven to 350ºF. Position rack in center of oven.  Line muffin tin with liners; Set aside.
  2. Mix flour, baking powder, xanthan gum, salt, poppy seeds, and lemon rind in medium mixing bowl; Set aside.
  3. Combine sugar, oil, eggs, and lemon juice in large bowl of stand mixer and beat for a minute at medium-high speed. Add flour mixture and milk and combine until just blended.
  4. Fill muffin tins with batter.  Bake 20-25 minutes or until toothpick inserted in center comes out clean.
  5. Cool muffins for 30 to 45 minutes before serving. Serve slightly warm or at room temperature.  I like to cover my leftovers with plastic wrap and then with foil and store them in the freezer.  
*yields one dozen muffins

9 comments:

Your Southern Peach said...

You crack me up! Lemon poppyseed is my kids favorite muffin.

Melissa // thefauxmartha said...

You did it! These look awesome!

Dana Gastelum said...

Oh my gracious!!! Seriously these look divine! Lemon poppyseed are my faves...especially with a little lemon glaze poured all over that amazingness! ;) Can't wait to try these!!!

Tiffany @ Savor Home said...

I love anything with lemons. I love the tiny little crunch from poppyseeds, too. I wish you could Fed Ex one or two or three of those to me. :)

Aimee said...

mmm these look amazing. a couple weeks ago i made blueberry poppyseed bread with orange glaze and it was amazing. these muffins look equally delicious. i am making these soon (plus i have leftover poppyseeds)

london bakes said...

So funny, don't you go getting arrested for your muffins now!

Sherry said...

The Mythbusters already addressed this issue in 2003. See link for results. http://mythbustersresults.com/pilot3

By the way, these muffins look scrumdiddlyumptious, but it's just too hot in Texas to want to bake anything right now!

No more excuses said...

Hi,

What would be a good replacement for the gluten-free mix? I have the Arrowmills Almond flour but I'd like to make them today and have no time to go get a new kind of flour (I also have tapioca and coconut flour) so I'd like to make my own mix.

Thanks

Saskia (1=2) said...

Hi there. I made these this morning and they went down a treat! I swapped the almond milk for rice milk; and the poppy seeds for chia seeds (as they're what I had in my pantry, and I didn't want to tempt a visit from the FBI). Great recipe! It's a keeper.

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