Gluten-Free Lemon Poppy Seed Muffins
I have a thing.
I just want to give you the recipe.
No write up.
Just food.
Gluten-Free Lemon Poppy Seed Muffins
Servings: 12 muffins
Calories: 225kcal
Ingredients
- ½ cup butter salted
- 1 ¼ cups sugar granulated
- 2 eggs large, whole
- 1 tsp vanilla extract
- 1 lemon zested
- 1 ¾ cups oat flour
- ½ tsp sea salt
- 2 tsps baking powder
- ½ cup almond milk unsweetened
- 2 tbsps poppy seed
Instructions
- 1° Preheat the oven to 350F. Line a muffin tin with silicone cupcake holders and set aside.
- 2° In a mixing bowl, cream the butter and sugar.
- 3° Add in the eggs one at a time; allowing them to be mixed thoroughly.
- 4° Add vanilla extract and the lemon zest.
- 5° In a separate bowl, whisk flour, baking powder, poppy seeds, and salt.
- 6° Add the dry mix to the wet mixture in small amounts and alternating with adding the milk in small amounts.
- 7° Fill each liner 2/3rds full.
- 8° Bake for 30-35 minutes.
- 9° Let the muffins cool for 10 minutes in the pan before moving them to a wire cooling rack.
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