Lemon Poppyseed Muffins...Gluten-free & Scrumptious!

I make all my recipes 100% organic, gluten-free and dairy-free. Organic ingredients are readily available these days at larger supermarkets and your local organic grocery...and sometimes even Costco! if it’s really exotic, I endeavor to  include a footnote for more information.  In a pinch, check my website, crystal mountain natural health under “kitchen essentials” or send me an email: vickekelson@me.com.

 Lemon Poppyseed Muffins
vegan, gluten-free and dairy-free

LEMON POPPYSEED MUFFINS

makes about 15 muffins (or 12 muffins + 8 mini-muffins)

1/2 cup arrowroot

3/4 cup tapioca starch

1/2 cup white rice flour

1/4 cup buckwheat

1 tsp baking powder

2 tsp guar gum

1/2 tsp sea salt

2 TBLS blue poppy seeds 

1/3 cup coconut oil, softened at room temperature

1/2 cup raw cane sugar

2 large eggs, or 2 flax eggs (2 TBLS ground flax steeped in 6 TBLS warm water for 5 minutes; vegan option)

1 TBLS lemon rind, grated fine

1/2 cup vanilla coconut yoghurt

1/4 cup lemon juice

3/4 tsp almond extract

1/4 cup vanilla rice milk

glaze 

1/4 cup agave

2 TBLS lemon juice

1 tsp almond extract

directions:

1. Preheat oven to 375℉ degrees.
2. Oil 2 medium-size muffin tins with coconut oil. (Or one medium-size tin and one      mini-muffin tin.)
3. In medium-size mixing bowl, whisk dry ingredients together until fully blended.
4. In a large mixing bowl, blend oil and sugar together until creamy. Add eggs or flax eggs and beat for a minute or two. Stir in lemon rind, yoghurt, lemon juice, almond extract and rice milk. 
5. When wet ingredients have been well blended, add dry ingredients slowly until batter is smooth and well-combined. 
6. Fill oiled tins 3/4 full and then bake for approximately 23 minutes. Tops should be just slightly brown on top but well rounded. Bake mini-muffins approximately 18 minutes.
7. Remove from oven and cool for just a couple of minutes before removing from tins and cooling on wire rack.
8. To glaze, whisk together ingredients and drizzle over muffins with spoon. Be sure to let muffins cool  8-10 minutes before glazing.

Enjoy!

Vickie

Health Coach

specializing in "Transformational Nutrition"

Transform. Balance. Shine.

© 2012 vickie kelson, all rights reserved