Like most muffin recipes, these lemon and poppy seed muffins are best eaten reasonably fresh from the oven. In the following days, they can be freshened by re-heating in a microwave oven for 12 seconds or a conventional oven for about 12-15 minutes.
For the one cup of milk, I use either Rice Milk or Oat Milk; one cup of dairy milk can be used with the same result.
I find one batch of the batter yields 8-10 medium size muffins (by half to two-thirds filling the muffin tins). This is usually enough for my needs but the mixture can be doubled to produce more.
When I test these muffins with a cake tester, the tester doesn’t usually come out completely clean! However, the muffins are ready when they are firm and lightly coloured, and the crumbs that adhere to the tester are “cooked” crumbs!
Ingredients:
- ½ cup Brown rice flour
- ½ cup White rice flour
- ¾ teaspoon Xantham gum
- 1½ teaspoons baking powder
- ½ cup sugar
- 1 tablespoon poppy seeds
- 1 tablespoon grated lemon rind
- 3 tablespoons oil
- 1 cup milk
- 1 egg
- 1 tablespoon lemon juice
Method:
Measure flours, gum and baking powder into a bowl. Mix in the sugar, poppy seeds and lemon rind.
Lightly whisk together the oil, milk, egg and lemon juice. Add to dry ingredients and mix in lightly.
Pour the mixture into the muffin tins and set muffin tray aside to stand while the oven heats.
Heat the oven to 200° C. Bake the muffins in the heated oven for 20-25 minutes. Test with a skewer before removing from the oven.
