Candida Diet Friendly Gluten Free Lemon Poppy Seed Muffins

Total time47 min

Prep time15 min

Cook time22 min

Candida Diet Friendly Gluten Free Lemon Poppy Seed Muffins

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the muffins

2 cups gluten free flour blend
Just About Foods Organic All Purpose Gluten Free Flour
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tbsp poppy seeds
¾ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
2 large eggs
½ cup sour cream
⅓ cup neutral oil (such as canola oil or vegetable oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
¼ cup fresh lemon juice (from about 2 lemons)
2 tbsp lemon zest (from about 2 lemons)
1 tsp vanilla extract

For the glaze

¾ cup powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
2 tbsp fresh lemon juice

Instructions

1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well.
2
In a large bowl, whisk together the gluten free flour blend, baking powder, baking soda, salt, and poppy seeds until evenly combined.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!