In case you missed this recipe that was published in the March edition of MansfieldNOW Magazine, here it is. Lemons are so great this time of year and lemon poppyseed is such a classic combination, that it’s hard to go wrong with these. This recipe can also be made sugar free and without poppyseeds. Just see the adjustments below.
2 cups gf flour blend
3/4 cup organic granulated sugar
2 Tbsp poppy seeds
1 tsp baking soda
1 tsp guar gum
1/2 tsp salt
3/4 cup water
1/4 cup grapeseed oil, or other vegetable oil
2 Tbsp lemon juice
1 Tbsp grated lemon peel
Preheat oven to 350F. Line muffin pan with paper cups.
In medium bowl mix flour, sugar, poppy seeds, baking soda, salt and guar gum with whisk or spatula until combined. Stir in water, oil, lemon juice and lemon peel. Mix well just until lump free.
Divide batter among cups. Bake 18 to 20 minutes or until toothpick inserted into center comes out clean and top is golden brown. Cool in pan just until cool enough to handle. Remove from pan and cool on wire rack. Makes 12 muffins.
*This recipe can also be made sugar free. Just substitute favorite sugar substitute according to it’s instructions for sugar replacement. My favorite is granulated xylitol.
**To make this recipe without poppyseeds, just omit and increase flour to 2 ¼ cup.
Get printer-friendly version here. If you try this recipe, I’d love to hear from you.
© Copyright 2012. Michaela C. Jones. Please do not copy, repost or reprint without permission.