The Pioneer Woman Tasty Kitchen
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Gluten-Free Lemon Poppy Seed Muffins

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Level: Easy

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Description

These muffins are bright with the flavors of lemon and vanilla shining through. They’re sunny and perfect for spring!

Ingredients

  • 1-¼ cup Milk (I Used 1%)
  • 2 Tablespoons Fresh Lemon Juice
  • 12 Tablespoons Butter, At Room Temperature
  • 1-¼ cup Sugar
  • 2 whole Large Eggs
  • 2 Tablespoons Lemon Zest (preferably From An Organic Lemon)
  • 1 Tablespoon Vanilla Extract
  • 3 cups Commercially Prepared All-purpose Gluten-free Flour Mix
  • 2 Tablespoons Poppy Seeds
  • 1 Tablespoon Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt

Preparation

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.

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