Lemon Poppy Seed Mini Muffins (Gluten-free)
Recipe type: Muffin, Breakfast, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 30 mini muffins
  • 1 stick butter, softened
  • 1½ cup gluten-free flour
  • 2 eggs
  • 3 tbsp raw sugar
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 lemon, juice and zest
  • 2 tbsp poppy seed
  • ¼ cup milk
  1. Pre-heat oven to 350F degrees.
  2. Prepare a mini muffin pan with muffin liners.
  3. Using a hand mixer, whip up the butter until soft. Then add the sugar, eggs, baking powder, vanilla extract, lemon juice and zest and beat to combine.
  4. Slowly add the flour while continuing to beat mixture. Then add the milk and beat until mixture is fully combined and uniform. Fold in poppy seeds.
  5. Fill each mini muffin cup to about ¾ full.
  6. Bake for 8 minutes or until toothpick comes out clean.
Recipe by Garden in the Kitchen at https://gardeninthekitchen.com/lemon-poppy-seed-mini-muffin/