Gluten Free Dairy Free Almond Poppy Seed Muffins Recipes
GLUTEN FREE DAIRY FREE ALMOND POPPY SEED MUFFINS
Make and share this Gluten Free Dairy Free Almond Poppy Seed Muffins recipe from Food.com.
Provided by IrishEyes.NYC
Categories Quick Breads
Time 30m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees Farenheit. Line 12-cup muffin pan with paper liners.
- In small mixing bowl, combine dry ingredients; set aside.
- In medium mixing bowl, whisk oil, rice milk, eggs and extract until smooth. Add dry ingredients and mix just until moistened. Gently stir in poppy seeds.
- Fill prepared muffin cups; sprinkle sliced almonds over tops. Bake 20-25 minutes or until toothpick inserted in center of a muffin comes out dry.
GLUTEN-FREE LEMON POPPY SEED MUFFINS
Warm from the oven, nothing beats a fresh muffin in the morning.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 375°F for shiny aluminum pan, 350°F for dark nonstick pan. Place paper baking cup in each of 12 regular-size muffin cups, or grease cups with shortening or cooking spray.
- In medium bowl, stir together flour blend, poppy seed, baking powder, baking soda, xanthan gum and salt; set aside.
- In large bowl, beat granulated sugar and softened butter on medium speed about 3 minutes or until light and fluffy. Add eggs, one at a time, beating on medium speed 1 minute after each addition. Beat in sour cream, lemon peel and 2 tablespoons lemon juice until smooth. Gradually beat or stir in dry mixture (dough will be thick). Divide batter evenly among muffin cups. Smooth tops of batter in cups with wet fingers.
- Bake 20 to 24 minutes or until toothpick inserted in center of muffin comes out clean. Cool 5 minutes in pan; remove from pan to cooling rack. Meanwhile, in small bowl, mix powdered sugar and lemon juice until thin enough to drizzle. Drizzle over muffins.
Nutrition Facts : Calories 230, Carbohydrate 28 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Muffin, Sodium 350 mg, Sugar 17 g, TransFat 0 g
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