Gluten-Free Poppy Seed Muffins
Yield: 2 dozen regular muffins, 3 dozen mini muffins
Ingredients:
3 cups gluten-free flour (I used rice flour)
2 1/2 cups sugar
4 1/2 teaspoons poppy seeds
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3 eggs
1 1/2 cups milk
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
Directions:
1. In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. Mix together. Add the eggs, milk, oil and extracts. Mix into dry ingredients, just until moistened.
2. Fill greased muffin cups 1/2 to 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden brown and a toothpick comes out clean.
3. Cool for 5 minutes before removing from the pan. Let cool on a wire rack.
Enjoy!
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