These are soft, light, and delicious. This recipe is an adaption of my Cinnamon Nut Muffins. And guess what? This is also my 100th post. Which makes me kinda happy.
Makes: 8 muffins
Time: 50 minutes
NOTE: To make these into some yummy lemon poppy-seed muffins, add 1 ½ tablespoons lemon juice to the wet ingredients.
1 cup rice flour
½ cup cornstarch
1 teaspoon xanthan gum
½ cup sugar
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons poppy seeds
½ cup milk
¼ cup olive oil
2 tablespoon vanilla extract
1 ½ tablespoons lemon juice (optional, makes lemon poppy-seed muffins)
Preheat the oven to 350 degrees F and line a muffin pan with wax paper cups.
Stir the dry ingredients together in a large bowl.
In a small bowl, whisk the wet ingredients together.
Add the wet ingredients to the dry ingredients and stir until just blended.
Spoon the muffin batter into the prepared pan.