Cooking and Serving: 35 minutes | 12 muffins
Ingredients
2 cups (280 g) all purpose gluten free flour, (I used Better Batter; please | 1 teaspoon xanthan gum, (omit if your blend already contains it) | 1 teaspoon baking powder
Description
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 12 muffins
Ingredients
2 cups (280 g) all purpose gluten free flour, (I used Better Batter; please
1 teaspoon xanthan gum, (omit if your blend already contains it)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¾ cup (150 g) granulated sugar, plus more for sprinkling
Zest and juice of 1 medium lemon (3 tablespoons juice), separated
2 tablespoons poppy seeds
8 tablespoons (112 g) unsalted butter, at room temperature
1 cup (240 g) sour cream, at room temperature
3 (150 g (weighed out of shell)) eggs, at room temperature, beaten
Instructions
Grease or line a standard 12-cup muffin tin and set it aside. Preheat your.
In a large bowl, place the flour, xanthan gum, baking powder, baking soda,.
In a separate, 4 cup measuring cup or bowl, place the butter, sour cream,.
lemon juice, and eggs, and whisk until very well combined and smooth.
Create a well in the center of the dry ingredients, and pour in the wet.
ingredients. Mix until just combined.
Fill the prepared cups of the muffin tin full. Smooth the tops of the batter.
Sprinkle the tops lightly with more granulated sugar (about 1/8 tesapoon per.
Place the muffin tin in the center of the preheated oven, and bake for about.
Allow the muffins to cool in the muffin tin for about 5 minutes before.
transferring them to a wire rack to cool before serving.
Completely cooled muffins can be sealed tightly, then frozen. Defrost at room.
temperature or in a microwave oven.
Notes
Nutrition information is per serving but approximate, and should not be relied
upon for any medical issue or anything else of consequence.
Cholesterol: 72mg | Sodium: 221mg | Potassium: 53mg | Fiber: 1g | Sugar: 13g |
Vitamin A: 412IU | Vitamin C: 0.2mg | Calcium: 69mg | Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an
Lemon Poppyseed Muffins in an array overhead, and one single half muffin on a
Poppyseed Muffins in an array overhead, and one single half muffin on a white