Superfood Lemon Poppy Seed Muffin Gluten Free Mmm Recipes
GLUTEN-FREE LEMON-POPPY SEED MUFFINS
I was trying to make gluten- and chocolate-free muffins for a friend and adapted a family recipe for a chocolate-mayo cake to create this recipe. These are moist, cake-like muffins that are taste tested and approved by family!
Provided by Kytchyn Wytch
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 35m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Sift rice flour, tapioca flour, millet flour, arrowroot flour, guar gum, baking powder, baking soda, and salt together in a large bowl.
- Combine lemon juice and zest in a 2-cup liquid measure. Add water to make 1 1/2 cups liquid; transfer to a large bowl. Add mayonnaise and blend with an electric mixer until creamy and most of the lumps are gone. Mix in sugar and poppy seeds. Pour into the flour mixture and beat for a full 2 minutes. Transfer batter into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 225.8 calories, Carbohydrate 28.9 g, Cholesterol 5.2 mg, Fat 12 g, Fiber 1.7 g, Protein 2 g, SaturatedFat 1.8 g, Sodium 257 mg, Sugar 8.8 g
VEGAN AND GLUTEN-FREE LEMON POPPY SEED MUFFINS
A delicious vegan and gluten-free version of lemon poppy seed muffins.
Provided by My Hot Southern Mess
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 55m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line cups with paper liners.
- Whisk soy milk and apple cider vinegar together in a bowl. Set aside and allow to curdle to create "buttermilk", about 10 minutes.
- Stir gluten-free flour, baking powder, baking soda, salt, and poppy seeds together in a separate bowl. Whisk together sugar, oil, and lemon zest together in a large bowl. Slowly stir in lemon juice, vanilla extract, and "buttermilk"-mixture. Add flour mixture and mix until batter is combined.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in tins for 5 minutes. Transfer to a wire rack to cool completely, 10 to 15 minutes.
- While the muffins are cooling, whisk together confectioners sugar and 2 tablespoons lemon juice in a small bowl and create a smooth glaze. After the muffins have cooled, drizzle glaze on muffin tops.
Nutrition Facts : Calories 153.7 calories, Carbohydrate 26.7 g, Fat 5.1 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 0.4 g, Sodium 174.4 mg, Sugar 15.2 g
SUPERFOOD LEMON POPPY SEED MUFFIN (GLUTEN FREE-MMM)
Poppy seeds, chia seeds, gogi berries maca powder, amaranth, quinoa, teff, buckwheat, millet, brown rice flour... should I say more? This is one of my "magic microwave muffins (MMM)" based off of recipe #435202 so you can whip them up in no time at all. The first five flours equal a 1/4 cup so have fun trying your own mix of nutrient dense flours!
Provided by Emily Elizabeth
Categories Quick Breads
Time 14m
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- Choose one of the following options to soften the oats. OVERNIGHT OPTION: In a small container, combine the oats, gogi berries, milk and vanilla. Cover and let soak overnight in the refrigerator. QUICK OPTION: In a 1.5 cup or larger microwave safe container, combine oats, milk and vanilla and microwave on high for 1 minute to soften the oats.
- Combine dry ingredients in a small bowl and blend together with a wire whisk.
- Mash the bananas in a medium bowl with a fork. Add egg whites and the softened oats mixture and stir together. (If the oats are hot from the microwave, stir quickly so they don't cook the eggs).
- Pour the dry mix on top of the banana mixture and stir until powder is mixed in completely.
- Divide the batter evenly into 6 small tea cups or for larger muffins use three 8oz ramekins (NOTE: Batter should never fill its container more than half full or it will bubble over while cooking).
- Top each one with a sprinkling of coconut and/or dried gogi berries if desired.
- Put all containers in the microwave together with at 1-2" space in between and microwave on high for 3 to 5 minutes or just until center is dry to the touch (see microwave tips below to determine cook time).
- Carefully remove containers from microwave using oven mitts. Flip over with the serving plate or your hand underneath (ready to catch) and shake muffins lightly side to side and up and down and the muffin should drop right out! Flip so it is right side up and let cool.
- Serve warm, or store in covered containers in the fridge for up to a week (cool muffin completely before storing to prevent soggy bottoms).
- MICROWAVING TIPS: After 3 minutes of baking in the microwave, the muffins should have doubled in height and should be bubbling at the center and possibly the edges. When bubbling stops and centers look dry, stop the microwave and quickly tap the center with your finger. If the batter sticks to your finger, put them back in microwave for another 15-30 seconds and then check again. Repeat until the batter is dry and doesn't stick. NOTE: Cook time will be reduced if the oats and milk were already hot from the microwave when you mixed the batter.
Nutrition Facts : Calories 107.8, Fat 1.5, SaturatedFat 0.2, Cholesterol 0.4, Sodium 211.5, Carbohydrate 20, Fiber 2.2, Sugar 5.3, Protein 4.4
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