Lemon Poppy Seed Muffins
2/3 cup sugar or agave
Grated zest and juice of 1 lemon
2 cups all gluten-free flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup non dairy sour cream
1 teaspoon pure vanilla extract
8 tablespoons canola oil
2 tablespoons poppy seeds
Center a rack in the oven and preheat the oven to 400 degrees F. Fit the molds with paper muffin cups. Place the muffin pan on a baking sheet.
In a large bowl, rub the sugar and the lemon zest together with your fingertips until the sugar is moist and the fragrance of the lemon strong.
Whisk in the flour, baking powder, baking soda and salt.
In a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, lemon juice and oil together until well blended.
Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough-a few lumps are better than over-mixing the batter.
Stir in the poppy seeds. Divide the batter evenly among the muffin cups.
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