Lemon and Poppy Seed Muffins {gluten-free}
These Lemon and Poppy Seed Muffins are light, bright and zesty. Gloriously gluten-free but moist, bouncy and incredibly moreish.
Servings Prep Time
12muffins 15minutes
Cook Time
20minutes
Servings Prep Time
12muffins 15minutes
Cook Time
20minutes
Ingredients
  • 250ml whole milk
  • 200g caster sugar
  • 125ml light olive oil
  • 2 eggs
  • zest 3 lemons
  • 150g sweet white rice flour
  • 125g gluten-free oat flour
  • 100g almond flour
  • 2tablespoons black poppy seeds
  • 1tablespoon baking powder
  • ½teaspoon salt
Icing
  • 225g icing sugar
  • zest and juice of 1 lemon
Instructions
  1. Place muffin cases in a 12-hole muffin tin and pre-heat the oven to 170°C.
  2. Place the milk, sugar, olive oil, eggs and lemon zest into a large bowl and beat together until smooth.
  3. In a separate bowl whisk together the sweet rice flour, oat flour, almond flour, poppy seeds, baking powder and salt until thoroughly combined.
  4. Add the flour mixture to the wet ingredients and beat together until smooth.
  5. Divide the batter into muffin cases, filling to just below the top.
  6. Place the muffin tin into the oven and bake for about 20 minutes.
  7. As soon as the muffin tin has been taken out of the oven, then lift out the muffins and leave on a cooling rack to cool completely before drenching with icing.
  8. Make the icing by beating together the lemon juice and zest with the icing sugar until the icing is just pourable.
  9. Spoon the icing over each muffin then leave to set.