Gluten Free Almond Poppyseed Muffins

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 tbsp Almond extract
  • 1 1/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 2 1/8 cups Gluten free flour with no added xanthan or guar gum, high quality
  • 1 tbsp Poppy seeds
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1 tsp Vanilla
  • 1/4 tsp Xanthan gum

• Oils & Vinegars

  • 1/3 cup Neutral oil

• Dairy

  • 1/4 cup Butter
  • 1 cup Milk

Found on thereislifeafterwheat.com

Ingredients

• 1/4 cup butter, softened
• 1/3 cup neutral oil (I used avocado)
• 1 cup sugar
• 3 eggs
• 1 cup milk
• 1 T almond extract
• 1 tsp vanilla
• 2 cups + 2 T high quality gluten free flour with no added xanthan or guar gum (I used Mamas Almond Blend, see note above)
• 1/4 tsp xanthan gum
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 T poppy seeds

Directions

• Mix butter 1 or 2 minutes until creamy.
• Add oil and sugar and mix another minute or 2.
• Add eggs and mix until well combined.
• Mix in milk, almond extract, and vanilla.
• Add remaining ingredients and mix 1-2 minutes until thickened and a slightly lighter color.
• Preheat oven to 350 degrees.
• While oven is preheating, line muffin pan with liners.
• Fill muffin liners about 3/4 full. This may make a few more than 12 muffins.
• When oven is preheated, bake for 13-15 minutes, until toothpick inserted in center comes out clean. Muffins should be lightly browned on the edges (see pics).
• Let cool in pan for a few minutes and then transfer to a cooling rack.
• As with most gluten free goods, these muffins are best served fresh. Store leftovers in a container on the counter for a day or 2, or you can freeze them. Be sure theyre completely cool before you store. Enjoy!