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Gluten-Free Lemon Poppy Seed Muffins

3 Ratings

3 Comments

Prep 20 min
Total 50 min
Servings 12

Warm from the oven, nothing beats a fresh muffin in the morning. MORE+ LESS-

By Betty Crocker Kitchens

July 15, 2013

Ingredients

Muffins

1 1/3

cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend

tablespoons poppy seed

1 1/2

teaspoons gluten-free baking powder

teaspoon baking soda

3/4

teaspoon xanthan gum

1/2

teaspoon salt

2/3

cup granulated sugar

1/2

cup butter, softened

eggs

2/3

cup gluten-free sour cream

tablespoons grated lemon peel

tablespoons fresh lemon juice

Glaze

1/2

cup powdered sugar

to 2 tablespoons fresh lemon juice

Steps

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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

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Muffin

Calories: 230
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 18%
Saturated Fat 7g 34% Trans Fat 0g
Cholesterol: 60mg; 19%
Sodium: 350mg; 15%
Potassium: 70mg; 2%
Total Carbohydrate: 28g; 9%
Dietary Fiber 1g 4% Sugars 17g
Protein: 2g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 2%; 2%
Calcium: 8%; 8%
Iron: 2%; 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;