I got adventurous and made some new muffins. Roger is taking them to work, and I need something quick and easy to eat now that I am bootcamp. They were wonderful - moist, lemony, they did not taste gluten free at all!**for the flour I used Carole's quick mix (sorghum flour, potato flour and tapioca starch) but you could use any gluten free flour that you like.
LEMON POPPY SEED MUFFINS | |
1 1/2 c. sugar 1/2 c. powdered milk 3 eggs 1 c. oil 3 c. gluten free flour 1 1/2 tsp. salt 1 1/2 tsp. baking powder 1 tsp xanthan gum 1 1/2 tbsp. poppy seeds 1 1/2 tsp. lemon extract 1 1/2 tsp. melted butter 1 1/2 tsp. vanilla Grated lemon peel from 2 lemons Cream together sugar, powdered milk, eggs and oil. Add flour, salt and baking powder alternately to creamed mixture with 1 1/2 cups milk. Add remaining ingredients. Beat 1 to 2 minutes. Pour into muffin pans. Bake at 350 degrees for 20 to 25 minutes. | |
3 comments:
What a sweet new look MEESH...good for you. I dumped my site in a moment of menopausal mania and started a new one...you can find me now at www.somefoodsarenotmyfriends.blogspot.com HUGS Lynn formerly free to eat
I was just searching the internet for a lemon muffin recipe. And there you are. I am going home tonight and trying these. I've been craving lemon.
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