Ingredients and Weight:
- 1 1/2 cups (180g) gluten-free flour blend
- 1 tablespoon (15g) baking powder
- 1 teaspoon (5g) baking soda
- 1/2 teaspoon (2.5g) salt
- 1/2 cup (100g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1/2 cup (120ml) buttermilk
- 1 tablespoon (15ml) lemon zest
- 2 tablespoons (30ml) poppy seeds
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the lemon zest and poppy seeds.
- Fill prepared muffin cups to the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 200
- Fat: 9g
- Carbohydrates: 28g
- Protein: 4g
Dish Characteristics:
- Light and fluffy
- Tangy and sweet
- Caked with poppy seeds
- Gluten-free
User Comments:
- "These muffins were absolutely delicious! They were so moist and flavorful."
- "I love the combination of lemon and poppy seeds."
- "These are the perfect grab-and-go breakfast or snack."
- "I made these muffins for a party and they were a hit!"
- "I'm so glad I found a gluten-free muffin recipe that tastes so good."
Special Precautions and Tips:
- Use fresh buttermilk for best results.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- For a sweeter muffin, add 1/4 cup of sugar to the batter.
- For a crunchier muffin, sprinkle the tops with coarse sugar before baking.
