Thursday, March 14, 2013

Lemon Poppyseed Muffins - Allergy Friendly

I tweaked this recipe from an ALMOND POPPYSEED BARS recipe I got from a friend in North Dakota...   Replace the lemon juice and zest with 1/2 t. almond extract and 1/2 t. vanilla extract for delicious almond flavored muffins!

Preheat oven to 375 degrees.

1 T. flax + 3 T. boiling water, let set 5 minutes (replaces 1 egg)
3/4 c. sugar
1 T. lemon juice
1 T. lemon zest
1/2 c. water (replaces milk)
1/4 c. pumpkin puree (or oil  or... applesauce or bean puree)
1 T. oil (I used canola)
         Mix the above ingredients well.

1 1/2 t .poppy seeds
1/3 c. brown rice flour  (The rice and oat flours replace 1 c. all-purpose flour)
1/3 c. white rice flour
1/3 c. oat flour
dash salt
1/4 t. baking soda   (baking soda and cream or tartar replace 1 t. baking powder)
1/2 t. cream of tartar
         Mix together the dry ingredients.
 Add to the mixed wet ingredients and mix well. 
Pour into greased cupcake tins or a greased 8x8 pan.  
Cook about 25 minutes in a preheated 375 degree oven.

Mine made 11 cupcakes.  


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