Gluten-Free Lemon & Poppy Seed Muffins
The classic combination of lemon with poppy seed has been updated in this allergen-friendly recipe. During the height of citrus season (late fall and early winter in the northern hemisphere) look for bergamots, a hybrid of lemon with bitter orange, to use in this recipe. The outer peel of bergamots (the zest) is valued for its high essential oil content. It brings a bright citrus flavor, the flavor of earl grey tea, to the muffins. Jennifer Katzinger’s Lemon Poppy Seed Muffin recipe from The Flying Apron’s Gluten-Free & Vegan Baking Book inspires this gluten-free, dairy-free, egg-free, and gum-free recipe.
1 ½ cups brown rice flour
¾ cup date, palm, or whole cane sugar
¼ cup poppy seeds
2 tablespoons chia seeds
1 ½ teaspoons baking soda
¾ teaspoon unrefined salt, finely ground
½ cup warm (about 100 degrees F) water
½ cup extra-virgin coconut oil, melted
4 tablespoons lemon juice (the juice of about 2 medium lemons)
1 ½ teaspoons (firmly packed) finely grated lemon zest (the zest of about 2 medium lemons)
1 ½ teaspoons vanilla extract
Adjust the rack to the center of the oven. Pre-heat the oven to 375 degrees F. Prepare a muffin pan with 12 paper liners (see cooks note).
In a large mixing bowl combine the brown rice flour, Gluten-Free All-Purpose Flour, sugar, poppy seeds, chia seeds, baking soda, and salt. Whisk until the mixture is evenly combined, about 1 minute. In a medium bowl combine the water, coconut oil, lemon juice, lemon zest, and vanilla extract. Add the mixture of liquids to flour mixture. Whisk until a smooth batter forms, about 1 minute.
Fill the muffin cups ¾ full (about ¼ cup of batter per muffin). Bake until a toothpick inserted in the middle comes out clean, about 20-25 minutes. Cool in the pan for 10 minutes. Use a heat-safe spatula to loosen the edges of the muffins from the pan. Remove from the pan and place on a rack to cool completely. Cover tightly and store in the refrigerator.
Twelve muffin cups can be made from a piece of parchment paper measuring 12 inches by 16 inches. Fold the 12-inch side of the paper lengthwise into thirds, then fold the 16-inch length of paper into quarters. Unfold the paper. There should be 12, 4-inch squares on the paper. Cut along the fold lines. Use the bottom of a glass or ramekin that has an outside diameter slightly smaller than the inside diameter of the muffin pan. Invert the glass. Center the parchment paper over the bottom of the glass. Use your hands to fold the parchment paper down over the glass, creating a large muffin cup. Repeat with the remaining papers.
What is a Bergamot? A fascinating explanation, collection of recipes, and interesting links from David Lebowitz.