Ingredients
- 2 cups gfJules™ Gluten Free All Purpose Flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 Tbs. poppy seeds
- 2/3 cup granulated sugar
- 1 Tbs. lemon zest
- 3/4 cup sour cream dairy or non-dairy or plain yogurt – coconut, almond, soy, etc.
- 2 eggs or substitute
- 1 tsp. pure vanilla extract
- 1/2 cup butter or vegan alternative Earth Balance® Buttery Sticks
- 3 Tbs. lemon juice
- 2 Tbs. milk dairy or non-dairy
Instructions
- Preheat oven to 400ºF.
- Bring all ingredients to room temperature and gently melt the butter. Line large muffin tins with papers or lightly oil and flour with more gfJules Flour.
- Whisk together gfJules Flour, baking powder, baking soda, salt and poppy seeds, then set aside.
- Pour measured sugar into a small bowl and zest lemon over the sugar, then work it into the sugar by rubbing together with your fingers. Pour lemon-sugar into dry ingredients bowl and whisk.
- In a large mixing bowl, combine sour cream, eggs, vanilla extract, melted butter, lemon juice and milk. Slowly stir in dry ingredients, mixing only until blended.
- Spoon batter into the prepared muffin tins.
- Bake for 23-25 minutes (less for regular muffins) or until an inserted toothpick comes out dry or with crumbs and the muffins are lightly browning on top. Remove to cool on a wire rack.
- Makes 6 jumbo muffins; 12 regular muffins.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.