BreakfastApril-May 2014

Gluten-Free Lemon Poppy Seed Muffins


Photo by Beth Hillson

Start your day with a gluten-free lemon poppy seed muffin for breakfast. These muffins are moist and delicious, with a vibrant flavor. They can be made ahead and frozen. They can also be made egg-free.

1 cups Living Without’s all-purpose flour blend
1 teaspoons xanthan gum
teaspoon salt
2 teaspoons baking powder
teaspoon baking soda
2 tablespoons poppy seeds
1 tablespoon grated lemon zest
6 tablespoons unsalted butter or dairy-free buttery spread, softened
⅔ cup sugar, more for topping
2 large eggs*
1 cup buttermilk** or milk of choice
3 tablespoons lemon juice
1 teaspoon pure vanilla extract

1. Preheat oven to 375F. Line a muffin tin with muffin papers.

2. In a medium bowl, mix together flour blend, xanthan gum, salt, baking powder and baking soda. Add poppy seeds and lemon zest and blend well. Set aside.

3. In a large bowl, cream butter and sugar until fluffy. Add eggs, beating well.

4. On low speed, add dry ingredients to creamed mixture. Add the buttermilk, lemon juice and vanilla. Beat just until smooth.

5. Spoon batter into prepared muffin cups, filling each full. Sprinkle sugar over muffin tops just before baking.

6. Place muffin tin in preheated oven and bake 20 to 22 minutes or until a toothpick inserted in the center comes out clean.

7. Remove from oven and let cool 5 minutes before removing to cool completely on a wire rack.

Each muffin contains 161 calories, 6g total fat, 3g saturated fat, 0g trans fat, 44mg cholesterol, 193mg sodium, 24g carbohydrate, 1g fiber, 10g sugars, 2g protein, 16 Est GL.

*For Egg-Free Lemon Poppy Muffins, omit 2 eggs. Combine 3 teaspoons Ener-G egg replacer and 4 tablespoons warm water, mixing well. Add to creamed butter and sugar in Step 3.

**TIP To make buttermilk, place 1 tablespoon vinegar in a measuring cup. Add milk of choice to measure 1 cup and let sit a minute or two.

Living Without food editor Beth Hillson is author ofGluten-Free Makeovers. For more information or to purchase this cookbook, click here.

Comments (3)

Hi Celiac Times Two! I have a couple of thoughts about why your muffins are not cooking through. First, I wonder if you are using the egg-free version. That can certainly cause a bit of gumminess and require that the muffins bake longer. But the other thought is that you might be filling the cups too full. Try spreading out the batter to fill 14 muffin cups if possible and see if that helps.

Happy Baking!

Beth Hillson
Food Editor, Gluten Free & More

Posted by: | October 27, 2015 1:19 PM    Report this comment

These are tasty; however, I use a12 muffin tin and find the centre isn't cooked after the suggested time. Has anyone else figured out a temp and time that works for them? I'm up to 30 minutes and still the toothpick doesn't come out clean, but the tops are browning too much.

Posted by: Celiactimestwo | October 25, 2015 2:13 PM    Report this comment

how are they if they are sugar free

Posted by: Carol L | March 13, 2014 2:56 PM    Report this comment

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