Lemon is such a versatile flavour. It perks us up in the middle of winter, and cools us off in the heat of summer. These Lemon Poppy Seed Muffins do just that. They are perfect any time of year, and are great for a quick breakfast or a snack on the go. Although the glaze is optional, it bumps up the tangy citrus flavour of the muffins. Poppy seeds are high in fiber, and an antioxidant, and although they come from the opium plant, you don’t have to worry about having any hallucinations from eating a muffin or two.
Yields: 12 muffins
- 2/3 cup granulated sugar
- zest of one large lemon (or two small ones)
- 1 cup sorghum flour
- 1/2 cup brown rice flour
- 1/4 cup tapioca starch
- 1 tsp xanthan gum
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- juice of one large (or two small) lemons plus enough milk to make 1 cup
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup butter, melted and cooled
- 2 Tbsp poppy seeds
- 1/2 cup granulated sugar
- 1/4 cup lemon juice
- Grease a 12-cavity muffin tin., or line with paper liners. Preheat the oven to 375 degrees F.
- In a large bowl, use your hands to rub together the 2/3 cup granulated sugar and the lemon zest, until the sugar is damp and the mixture smells like lemon. Add the sorghum flour, brown rice flour, tapioca starch, xanthan gum, baking powder, baking soda, and salt. Whisk until evenly combined.
- In a separate bowl, whisk together the lemon juice plus enough milk to make 1 cup, eggs, vanilla, and melted butter. Pour into the dry ingredients and mix until just combined. Stir in the poppy seeds.
- Spoon mixture into prepared muffin tin. Bake in preheated oven for 18-20 minutes, or until golden brown and they spring back when gently touched.
- While the muffins are baking, you can prepare the lemon glaze. In a small saucepan, over medium-high heat, combine the 1/2 cup granulated sugar and 1/4 cup lemon juice. Stir until it comes to a boil. Boil for 30 seconds before removing from heat. Set aside until the muffins are done.
- Remove muffins from the oven and allow to sit for five minutes before removing from the muffin tin to a wire cooling rack. While the muffins are still warm, either brush the tops with the glaze, or dip the tops in the glaze. Allow to cool completely before storing in an air-tight container.