Multigrain Lemon Poppy Seed Muffins
A kind of lemon cake muffin. High tea worthy.
I usually don't bake in the summer. I mean. Do you? Who in their right mind likes to crank up the oven when it's hot and steamy outside? At my age darling, I'm sticky enough as it is. Hot flashing and fanning myself with the latest issue of AARP as I bounce and waggle on one of those bubblegum hued balance balls, lurching at my desk like a pear-bottomed yoga reject seeking not enlightenment, I am sorry to tell you, but the promise of burning three hundred extra calories as I sit and write. Apparently using one's sacred core (or is it sacroiliac?) to perch atop a ridiculously big ball with a penchant for rolling sideways requires fuel.
More fuel than say, slumping.
Or lying on the sofa reading a book. With the oscillating fan on high.
Which is what I'd rather be doing.
Preferably with a bar of organic dark chocolate.
I would rather keep the kitchen cool. By not cooking (that's why the Goddess- in her infinite wisdom- invented tomato sandwiches).
But a certain husband had a craving. For a lemon poppy seed muffin. Our son planted this idea in his head last week, during an impromptu visit. Said son was blithely munching on a lovely looking gluten-free lemon poppy seed muffin. Freshly baked. Adapted from one of my muffin recipes. He mentioned, in passing, it was fabulous.
I used a little cornmeal, he told us.
And thus the muffin craving was born.
And who am I to deny my husband.
He buys me dark chocolate after all.
And turns on the fan. So that I don't have to get up from the sofa.
Karina's Gluten-Free Wheat-Free Multigrain Lemon Poppy Seed Muffin RecipeRecipe posted July 2012.
A multigrain blend of gluten-free flours gives these lemony muffins a slightly grainy texture that gives them a certain heft quite suitable for breakfast. These won't be mistaken for cupcakes.
1 cup sorghum flour or certified gluten-free oat flour
1 cup potato starch (not potato flour)
1/4 cup certified gluten-free corn flour/meal
1/4 cup almond or hazelnut flour
2 tablespoons lemon zest
2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon fine sea salt
2/3 cup organic cane sugar
3 tablespoons coconut oil, melted
2 organic free-range eggs, beaten (or Ener-G Egg Replacer, mixed)
1 cup non-dairy milk
1/4 cup fresh lemon juice
1 tablespoon poppy seeds
Preheat oven to 375º. Line a 12-muffin pan with paper liners.
In a bowl whisk together the flours, starch, baking powder, xanthan gum and sea salt. Set aside.
In a separate mixing bowl beat together the sugar, coconut oil and eggs until smooth.
Add in the whisked flour blend. Beat to combine. Add in the almond milk and lemon juice and beat for two minutes until the batter is smooth and slightly sticky. Stir in the poppy seeds by hand and mix thoroughly.
Spoon the batter evenly into the twelve muffin cups.
Bake in the center of the preheated oven for about 25 minutes or so. The tops should be domed and firm to a light touch. If your oven runs a tad cool, bake longer; a tad hot, check the muffins sooner.
Cool the pan on a wire rack for a few minutes until the muffins are cooled enough to handle. Remove from the pan and continue cooling the muffins on a wire rack.
Serve warm with vegan butter or cream cheese. Or better yet, slice and grill in a dab of coconut oil.
Makes one dozen muffins.
Wrap, bag, and freeze the muffins for future tea time treats.
Note: I'm now using less brown rice and brown rice flour, and eating fewer rice cakes, etc. Here's why- there is elevated arsenic in rice.
Recipe Source: glutenfreegoddess.blogspot.com
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