Gluten-Free Orange Lemon Poppyseed Muffins

by theresa on July 24, 2011

Orange and lemon come together for a zesty breakfast treat

We’re always looking for more things to do with the wonderfully, home grown, organic citrus fruit my parents bring over.  The latest bag included both oranges and lemons, so an idea was born!

Not Gluten Free? No problem! You can easily make these with the following substitutions:

3 cups of all purpose flour instead of the gluten-free flours
Eliminate the xanthan gum
Only use 2 teaspoons of baking powder and 2 eggs

Note: If you’re gluten-free and cannot easily tolerate oats, you can replace the oat with a hearty four like brown rice. However, gluten-free oats are easy to find in most health food stores these days, or you can buy them online from Gluten Free Oats.

Ingredients

Muffins
Gluten-free flours
3/4 cup gluten-free all purpose baking flour
3/4 cup gluten-free oat flour
1/2 cup sweet rice flour
1/2 cup brown rice flour
1/4 cup potato starch
1/4 cup cornstarch

1-1/2 tablespoons baking powder
2-1/2 teaspoons xanthun gum
1 teaspoon baking soda
1 teaspoon salt

1-1/2 cups sugar
2/3 cup vegetable oil
1/3 cup milk
3 eggs
1/2 teaspoon vanilla
1/3 cup fresh squeezed lemon juice
1/3 cup fresh squeezed orange juice
Rind from one lemon and one orange
2 tablespoons poppy seeds

Streusel Topping
1/2 cup granulated sugar
1/4 cup gluten-free all-purpose flour
2 tablespoons sweet rice flour
4 tablespoons shortening

Instructions

Step 1 – Preheat oven to 375 degrees Fahrenheit. Spray muffin tins with non-stick cooking spray or use liners.

Step 2 –Whisk together gluten-free flours, baking powder, xanthan gum, baking soda, and salt. In a large mixing bowl, combine sugar, oil, milk, vanilla and eggs. Add flour mixture and mix thoroughly. Add juices and zest and mix completely. Fold in poppy seeds. Batter will be very thick.

Step 3 – To make the streusel topping, mix together brown sugar and flours. Cut in shortening until crumbly.

Step 4 – Fill muffin tins 3/4 full with batter. Sprinkle crumb topping over the batter in the muffin tins. Bake at 375 for 20-25 minutes, until tops are lightly browned, rotating pan halfway through baking. Cool until they can be handled, then transfer to wire rack to cool completely.

Makes: approximately 2 dozen muffins

Leave a Comment

Previous post:

Next post: