Gluten-Free Lemon Poppy Seed Muffins
Delicious gluten-free lemon poppy seed muffins, perfect for breakfast or a snack.
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Muffin Ingredients
- 2 cups Gluten-free flour
- 1 cup Sugar
- 1 tablespoon Poppy seeds
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 1 cup Milk Dairy or non-dairy
- ½ cup Vegetable oil
- 2 Eggs Large
- 2 tablespoon Lemon juice Freshly squeezed
- 1 tablespoon Lemon zest Freshly grated
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
In a large bowl, whisk together the gluten-free flour, sugar, poppy seeds, baking powder, baking soda, and salt.
In another bowl, mix the milk, vegetable oil, eggs, lemon juice, and lemon zest.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Divide the batter evenly among the muffin cups.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 50mg | Fiber: 1g | Sugar: 15g | Vitamin A: 50IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg
Gluten-Free, Lemon, Muffins, Poppy Seed