Gluten-Free Lemon Poppy Seed Rice Muffins
Adapted from the Weston A. Price Foundation
A springy gluten-free recipe that is also nice for people who want a change from regular wheat muffins. Starting the batter the night before makes them more digestible.
Prep Time
45 minutes
Cook Time
30 minutes
Yield
12 Servings
Ingredients
1 1⁄2 cups flour, brown rice
3⁄4 cup water (warm)
1 lemon
1⁄4 cup butter
1⁄3 cup honey
2 egg
1⁄2 teaspoon salt
1⁄2 teaspoon baking soda
1⁄2 teaspoon baking powder
1 tablespoon poppy seeds
Instructions
Mix the flour, water, lemon juice and lemon zest (from the one lemon) and leave to soak on the counter overnight.
After soaking, in a separate bowl, mix the melted butter and honey thoroughly. Add eggs, then salt, baking soda, baking powder, and poppy seeds. Combine the flour mixture and the egg mixture.
Grease a 12-cup muffin tin or use muffin liners. Spoon the batter into the muffin tin and bake at 350 F degrees for 25 minutes, or until a toothpick comes out clean.