Gluten-Free Lemon Poppy Seed Muffins

1. Preheat oven to 375 F. Line two 12-count muffin trays with paper liners (recipe makes 1 1/2 to 2 dozen).

2. Add the milk to a small bowl and pour the lemon juice over it; let it sit for 2 minutes without moving the bowl or stirring the milk.

3. Cream together the butter and sugar in a large bowl, and then cream in the eggs until light and fluffy. Beat in the lemon zest, vanilla, and milk/lemon juice mixture (which will be curdled). Set aside.

4. Whisk together the flour mix, poppy seeds, baking powder, baking soda, and salt in a separate large bowl.

5. Add the wet ingredients into the dry all at once and gently stir with a wooden spoon until just combined, being careful not to over-mix.

6. Fill each muffin well about 2/3 full and bake until a toothpick inserted in the center of a muffin comes out clean, about 18 to 20 minutes.