Gluten-Free Lemon-Poppy Seed Muffins

Adapted from an old family recipe for a chocolate-mayonnaise cake, these lemon-poppy seed muffins are tart, moist, and gluten free.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 226 Calories

Ingredients

• 1 cup white sugar
• 2 lemons, zested and juiced
• 1 tablespoon guar gum
• 2 cups rice flour
• 0.5 teaspoon salt
• 1.5 teaspoons baking soda
• 2.5 teaspoons baking powder
• 1.5 cups mayonnaise
• 1.25 cups water, or as needed
• 0.25 cup poppy seeds
• 0.75 cup tapioca flour
• 0.5 cup millet flour
• 0.5 cup arrowroot flour

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.

Step 2

Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Step 3

Sift rice flour, tapioca flour, millet flour, arrowroot flour, guar gum, baking powder, baking soda, and salt together in a large bowl.

Step 4

Combine lemon juice and zest in a 2-cup liquid measure. Add water to make 1 1/2 cups liquid; transfer to a large bowl. Add mayonnaise and blend with an electric mixer until creamy and most of the lumps are gone. Mix in sugar and poppy seeds. Pour into the flour mixture and beat for a full 2 minutes. Transfer batter into the prepared muffin cups.