It's been over a week since I stepped foot in our kitchen (we were on vacation so it wasn't by choice) and after being home and doing loads and loads of laundry, I couldn't resist baking any longer. I decided to return to baking by making some lemon poppy seed muffins, and making them gluten free of course. While away, I also decided that I want to keep cooking and baking gluten free, but still bake with gluten for those who don't have a sensitivity. So I will be doing both now! Anyway, these are my lovely gluten free lemon poppy seed muffins with lemon icing (if you love lemon, this icing just tops it off!) Go ahead and give them a try!
*Makes: 12 muffins
Ingredients
For dough:
- 2 cups (280g) gluten-free plain flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (150g) sugar
- zest 1 lemon
- 2 teaspoons (or more) of lemon juice
- 2 tablespoons poppy seeds
- 8 tablespoons (120g) butter, at room temperature
- 1 cup (220g) sour cream
- 2 large eggs, beaten
- 3 tablespoons of confectioners sugar
- 2 teaspoons of lemon juice (give or take)
