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
GLUTEN-FREE LEMON POPPY SEED LOAF RECIPE BY TASTY
Here's what you need: rolled oats, large eggs, full-fat greek yogurt, honey, lemon juice, lemon zest, poppy seeds, baking powder, salt
Provided by Joey Firoben
Categories Bakery Goods
Yield 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (180°C.)
- Using a food processor, grind the rolled oats until they have become a fine powder. Set aside.
- In a large bowl, whisk the eggs until pale and foamy.
- Add the Greek yogurt to the eggs and whisk until the mixture is smooth.
- Add in the honey, lemon juice, and lemon zest and whisk until well combined.
- Sprinkle the oat flour, poppy seeds, baking powder, and salt. Fold the ingredients together until no dry oat flour appears.
- Pour the batter into a greased loaf pan.
- Bake for 30-35 minutes, until a golden-brown crust has started to form and the loaf springs back when touched.
- Let the loaf cool for 15 minute before removing it from the pan.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 283 calories, Carbohydrate 50 grams, Fat 5 grams, Fiber 3 grams, Protein 9 grams, Sugar 29 grams
GLUTEN FREE LEMON POPPY-SEED COOKIES
A light, lemony cookie with pops of black poppyseed and a touch of texture from fine cornmeal. Adapted from http://www.parenting.com/article/gluten-free-easter-bunny-cookies
Provided by YummySmellsca
Categories Dessert
Time 36m
Yield 16 cookies, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F and line two baking sheets with parchment.
- In a large bowl combine oil, almond milk, honey, vanilla and lemon zest.
- In a smaller bowl, combine almonds, flours, cornmeal and salt.
- Stir dry ingredients into the oil mixture, followed by poppy seeds.
- On a rice-flour dusted surface (or between sheets of wax paper), roll dough out to ¼" thickness and cut out shapes with your desired cookie cutter or small glass.
- Bake for 6-8 minutes. Cool completely on the sheets.
Nutrition Facts : Calories 84.4, Fat 5.1, SaturatedFat 0.5, Sodium 37.3, Carbohydrate 8.7, Fiber 1.3, Sugar 2.5, Protein 1.9
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- Preheat oven to 350 degrees. Line a light colored baking or cookie sheet with parchment paper.
- In a medium mixing bowl, whisk together the almond flour, cinnamon, salt and lemon zest until well combined. Stir in the softened room temperature butter
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