High Fructose Corn Syrup Free Lemon Poppy Seed Muffins
Total time42 min
Prep time15 min
Cook time22 min
4.9(23)
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Learn more →Ingredients
12 servings
For the muffins
- 2 cups gluten free flour blend
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp poppy seeds
- ¾ cup granulated sugar
- 2 large eggs
- ¾ cup milk
- ⅓ cup neutral oil (such as canola oil or light olive oil)
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (from about 2 lemons)
- 1 tsp vanilla extract
For the glaze
- 1 cup powdered sugar, sifted
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
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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