Ingredients
The following ingredients have 4 Servings
- 2 1/2 cups 1-to-1 gluten-free flour*
- 3 tbsp poppy seeds, ((reserve 1 tbsp))
- 2 tsp baking powder
- 1/2 cup sugar
- 2 whole lemons, (zested (reserve the lemons))
- 2 sticks unsalted butter, (softened)
- 3 large eggs or 4 small
- 1/2 cup milk
- 6 tbsp lemon juice, (about 2-3 lemons)
- 1 1/2 tsp vanilla extract
- 1 cup powdered sugar, (sifted)
- 2 tbsp lemon juice
Instruction
- Pre-heat oven to 350F degrees. Line 2 muffin pans with paper muffin liners or place 18 silicone muffin cups on a baking sheet.
- In a stand mixer using the paddle attachment add in dry ingredients along wtih butter softened. That's the flour, baking powder, lemon zest, 2 tbsp poppy seeds and butter. Beat for 2-3 minutes until the crumbles start to stick. You are looking for a stichy sandy consistency here.
- Add eggs one at a time, then milk, lemon juice and vanila extract as you continue to run the mixer on medium low. Turn mixer to medium high and beat for about 1-2 minutes until mixture is creamy.
- Using an ice cream scooper fill each muffin cup with muffin batter almost all the way to the top (a little over 3/4 full).
- Bake for 22-24 minutes in the middle rack position of your oven. Look for a golden top with visible cracks. Transfer to a cooling rack and when ready, top wtih sugar icing and the reserved poppy seeds**
