|Source||Adapted from the Weston A. Price Foundation|
|Prep time||45 minutes|
|Cooking time||30 minutes|
|Total time||1 hour, 15 minutes|
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.
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.