Friday, December 30, 2011

Gluten-Free Poppy Seed Muffins

The way I like to bake gluten-free, is to find a regular gluten recipe and replace the flour with GF flour. I have rarely had something turn out wrong :). So, here's another recipe that I did that too. I found this recipe on and turned it gluten-free!

Gluten-Free Poppy Seed Muffins
Yield: 2 dozen regular muffins, 3 dozen mini muffins

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

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.


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