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Gluten-Free Lemon Poppy Seed Muffins

Warm from the oven, nothing beats a fresh muffin in the morning.

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  • Prep Time 20 min
  • Total Time 50 min
  • Servings 12

Ingredients

Muffins

1 1/3
cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
2
tablespoons poppy seed
1 1/2
teaspoons gluten-free baking powder
1
teaspoon baking soda
3/4
teaspoon xanthan gum
1/2
teaspoon salt
2/3
cup granulated sugar
1/2
cup butter, softened
2
eggs
2/3
cup gluten-free sour cream
2
tablespoons grated lemon peel
2
tablespoons fresh lemon juice

Glaze

1/2
cup powdered sugar
1
to 2 tablespoons fresh lemon juice

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 375°F for shiny aluminum pan, 350°F for dark nonstick pan. Place paper baking cup in each of 12 regular-size muffin cups, or grease cups with shortening or cooking spray.
  • 2 In medium bowl, stir together flour blend, poppy seed, baking powder, baking soda, xanthan gum and salt; set aside.
  • 3 In large bowl, beat granulated sugar and softened butter on medium speed about 3 minutes or until light and fluffy. Add eggs, one at a time, beating on medium speed 1 minute after each addition. Beat in sour cream, lemon peel and 2 tablespoons lemon juice until smooth. Gradually beat or stir in dry mixture (dough will be thick). Divide batter evenly among muffin cups. Smooth tops of batter in cups with wet fingers.
  • 4 Bake 20 to 24 minutes or until toothpick inserted in center of muffin comes out clean. Cool 5 minutes in pan; remove from pan to cooling rack. Meanwhile, in small bowl, mix powdered sugar and lemon juice until thin enough to drizzle. Drizzle over muffins.

EXPERT TIPS

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

We use a cake-type method for mixing these muffins to incorporate air and structure into the batter since we cannot rely on gluten to provide the structure.

This recipe was created for our new Betty Crocker® Gluten-Free Rice Flour Blend available in grocery stores in late July. Until then, feel free to try this recipe using any gluten-free all-purpose rice flour blend found in larger supermarkets and co-ops.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
230
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
60mg
60%;
Sodium
350mg
350%;
Total Carbohydrate
28g
28%
(Dietary Fiber
1g
1%
  Sugars
17g
17%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
2%;
Calcium
8%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2013 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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