Recipe- Healthy To Eat Gluten Free Lemon Poppy Seed Muffins

Tender gluten free lemon poppy seed muffins that are bursting with flavor and drizzled with a perfectly sweet lemon glaze. Make these dairy free muffins for a quick breakfast or snack. All you need to go along with them is a cup of coffee or tea, and maybe a good friend – unless you don’t want to share!

Ingredients

For the muffins:

1 cup tapioca starch
¾ cup sorghum flour
½ cup brown rice flour
2 tablespoons poppy seeds
2 teaspoons baking powder
½ teaspoon xanthan gum
½ teaspoon sea salt
¼ teaspoon baking soda
1 cup organic cane sugar
zest of 2 large lemons
1 cup canned coconut milk (full fat)
2 large eggs
½ cup olive oil
1 tablespoon lemon juice
1 teaspoon vanilla extract

For the glaze:

1 cup organic powdered sugar
2 tablespoons lemon juice

Method

For the muffins:

- Preheat oven to 375 degrees (F) and line a muffin tin with 14-16 paper liners.

- In a large mixing bowl, sift together the tapioca starch, sorghum flour, brown rice flour, poppy seeds, baking powder, xanthan gum, sea salt, and baking soda.

- In a separate large mixing bowl, add the sugar and lemon zest. Use your hands to work the lemon zest into the sugar. This will release the oils from the zest, further flavoring the muffins.

- To the bowl with the sugar, stir in the coconut milk, eggs, olive oil, lemon juice, and vanilla extract.

- Now add the dry ingredients into the wet, stirring until the batter is just combined (a few small lumps are okay). Be careful not to over stir.

- Divide the batter evenly between the prepared paper-lined muffin tins, filling each one about ¾ of the way full.

- Bake for 14-16 minutes, or until a toothpick, when inserted into the center of the muffins, comes out mostly clean (a few loose crumbs are okay).

- Cool the muffins for 5 minutes in the muffin tin before removing and placing on wire racks to cool completely.

For the glaze:

- In a mixing bowl, whisk together the powdered sugar and lemon juice until smooth.

- Drizzle over cooled muffins.