Gluten-Free Lemon Poppy Seed Rice Muffins

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Lemon Poppyseed Muffins

Summary

Yield
Servings
SourceAdapted from the Weston A. Price Foundation
Prep time45 minutes
Cooking time30 minutes
Total time1 hour, 15 minutes

Description

A springy gluten-free recipe that is also nice for people who want a change from regular wheat muffins. Starting the batter the night before makes them more digestible.

Ingredients

1 1/2 cup
flour, brown rice
3/4 cup
warm water
1  
lemon
1/4 cup
butter
1/3 cup
honey
2  
eggs
1/2 teaspoon
salt
1/2 teaspoon
baking soda
1/2 teaspoon
baking powder
1 tablespoon
poppy seeds

Instructions

Mix the flour, water, lemon juice and lemon zest (from the one lemon) and leave to soak on the counter overnight.

After soaking, in a separate bowl, mix the melted butter and honey thoroughly. Add eggs, then salt, baking soda, baking powder, and poppy seeds. Combine the flour mixture and the egg mixture.

Grease a 12-cup muffin tin or use muffin liners. Spoon the batter into the muffin tin and bake at 350 F degrees for 25 minutes, or until a toothpick comes out clean.