Gluten-Free Lemon Poppy Seed Rice Muffins
Summary
| Yield | |
|---|---|
| Source | Adapted from the Weston A. Price Foundation |
| Prep time | 45 minutes |
| Recipes | Breakfast Baked Goods |
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 (more or less as needed) |
| 1 | lemon (its juice and zest!) | |
| 1⁄4 | Cup | butter (melted) |
| 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.
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