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
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
- Preheat oven to 350ºF. Position rack in center of oven. Line muffin tin with liners; Set aside.
- Mix flour, baking powder, xanthan gum, salt, poppy seeds, and lemon rind in medium mixing bowl; Set aside.
- 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.
- Fill muffin tins with batter. Bake 20-25 minutes or until toothpick inserted in center comes out clean.
- 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