It’s unofficially shower season. Whether it’s a graduation shower, bridal shower or a baby shower it seems to be the season for celebrating. Be it brunch or drinks & apps or something more, this months Recipe Redux is here to help you prepare.
I have made these poppy seed muffins for countless showers and they are always a hit. I wanted to test out a new recipe to make these little bites of goodness gluten-free. These muffins are soft and fluffy, slightly sweet with just a touch of lemon flavor. Speckled throughout are tiny, poppy seeds to add a little crunch.
Besides the fact that mini muffins are just downright cute, they’re also great for snacking. Their bite-sized form makes a wonderful addition among a spread of other foods.
I feel like the true test to many of my baking attempts is whether or not my kids will eat whatever it is I make. I’m happy to report these muffins stood the test, and I didn’t think I could photograph them in time before their tiny hands had grabbed them all.
I kept these poppy seeds muffins simple but if you want to add a little more pizzazz make my strawberry butter to go with them. Your guest will go crazy for this sweet and creamy addition.
- 2½ cups gluten-free All- Purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup coconut sugar
- 2 tablespoons poppy seeds
- 1 cup almond milk
- 2 eggs, whisked
- ¼ cup olive oil
- 2 tablespoons lemon juice
- zest from two lemons
- Preheat oven to 350 degrees and grease a muffin pan. Set aside
- In a large bowl, mix together the eggs, almond milk, olive oil and lemon juice.
- In a separate bowl combine flour, baking powder, baking soda, salt, coconut sugar, poppy seeds, and lemon zest. Stir to combine.
- Pour the dry mix in to the wet. Stir to combine. Pour batter ¾ full in the muffin tins and bake for 10 mins. Allow them to cool for 5 min. before removing from the pan.