Gluten Free Lemon Poppy Seed Muffins

Practical Homemaking 

Hurrah!  I conquered another Gluten-free muffin.  These are so yummy!  Or so says the Gluten-free-Snob-Queen (my mother).  :)  They are moist and not too sweet, with a zesty hint of lemon and the perfect touch of poppy seed nutty goodness.  They look gorgeous too.  They are worth baking just for the scrumptious aroma they fill the kitchen with.  Love these!  

If you are local I will be selling these over at Annie's Orchard every Saturday morning.  Stop by!  :)   

Gluten Free Lemon Poppy-Seed Muffins 

~ * ~

Ingredients:

2 cups GFM's Rice Almond blend flour

2 tsp. Baking powder

1 1/4 tsp. Xanthan gum

¼ tsp. Salt

½ cup butter

1 cup sugar

1 cup vanilla yogurt

1 egg

1 Tbl. lemon juice

1 tsp poppy seeds

¼ cup raw milk

2 Tbsp. Sugar for sprinkling

Directions:

Preheat oven to 375 degrees. Grease muffin tins. In medium bowl combine dry ingredients and lightly whisk with a fork. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add yogurt, egg, lemon juice and milk. Mix until well combined. Add dry mixture a little at a time to your wet ingredients just until flour is mixed in, but do not over mix batter. Sprinkle poppy seeds. Fill muffin tins to top with muffin batter. Lightly sprinkle tops of muffins with sugar. Bake for 25-30 minutes. Enjoy!