Low Iodine Gluten Free Lemon Poppy Seed Muffins
Total time47 min
Prep time15 min
Cook time22 min
4.7(14)
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Learn more →Ingredients
12 servings
For the muffins
- 2 cups gluten free flour blend
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp poppy seeds
- ¾ cup granulated sugar
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ½ cup sour cream
- ⅓ cup neutral oil (such as canola or vegetable oil)
- 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
- 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.
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