Gluten-Free Lemon-Poppy Seed Muffins

I was trying to make gluten- and chocolate-free muffins for a friend and adapted a family recipe for a chocolate-mayo cake to create this recipe. These are moist, cake-like muffins that are taste tested and approved by family!

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

Ingredients

• ½ teaspoon salt
• 1 cup white sugar
• 1 ½ teaspoons baking soda
• 2 ½ teaspoons baking powder
• ½ cup arrowroot flour
• 1 ½ cups mayonnaise
• ¼ cup poppy seeds
• ¾ cup tapioca flour
• 1 ¼ cups water, or as needed
• ½ cup millet flour
• 2 lemons, zested and juiced
• 1 tablespoon guar gum
• 2 cups rice 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.