Gluten-Free Lemon Poppy Seed Muffins

Gluten-Free Lemon Poppy Seed Muffins
Easy to assemble and bake gluten-free, dairy-free lemon-poppy seed muffins!
Write a review
Print
Ingredients
  1. 2 2/3 Cup Whisked Gluten-Free Muffin mix (450 grams)
  2. 3 eggs
  3. 2 tablespoons vegetable oil, coconut oil, or melted butter
  4. 1 1/4 cup water
  5. 1 tsp lemon zest
  6. 2 tbsp poppy seeds
Instructions
  1. Put all dry ingredients in a medium size mixing bowl and set aside.
  2. Mix together all the wet ingredients (eggs, oil, water)
  3. Stir wet ingredients into the dry ingredients
  4. Mix until there are no lumps.
  5. Add the poppy seeds and lemon zest and mix well to evenly distribute
  6. Scoop out into 10 lined muffin tins or three dozen greased mini muffin tins
  7. Bake at 350 for 20- 25 minutes. (18 minutes for mini muffins)
  8. Enjoy with your favorite cup of herbal tea.
  9. By Whisked Gluten-Free
Whisked http://glutenfreebakerytoronto.com/