GLUTEN-FREE LEMON POPPY SEED MUFFINS

Gluten-Free Lemon Poppy Seed Muffins image

Warm from the oven, nothing beats a fresh muffin in the morning.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 50m

Yield 12

Number Of Ingredients 14

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Ingredients

1 1/3 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
2 tablespoons poppy seed
1 1/2 teaspoons gluten-free baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon salt
2/3 cup granulated sugar
1/2 cup butter, softened
2 eggs
2/3 cup gluten-free sour cream
2 tablespoons grated lemon peel
2 tablespoons fresh lemon juice
1/2 cup powdered sugar
1 to 2 tablespoons fresh lemon juice

Steps:

Heat oven to 375°F for shiny aluminum pan, 350°F for dark nonstick pan. Place paper baking cup in each of 12 regular-size muffin cups, or grease cups with shortening or cooking spray.
In medium bowl, stir together flour blend, poppy seed, baking powder, baking soda, xanthan gum and salt; set aside.
In large bowl, beat granulated sugar and softened butter on medium speed about 3 minutes or until light and fluffy. Add eggs, one at a time, beating on medium speed 1 minute after each addition. Beat in sour cream, lemon peel and 2 tablespoons lemon juice until smooth. Gradually beat or stir in dry mixture (dough will be thick). Divide batter evenly among muffin cups. Smooth tops of batter in cups with wet fingers.
Bake 20 to 24 minutes or until toothpick inserted in center of muffin comes out clean. Cool 5 minutes in pan; remove from pan to cooling rack. Meanwhile, in small bowl, mix powdered sugar and lemon juice until thin enough to drizzle. Drizzle over muffins.

Nutrition Facts : Calories 230, Carbohydrate 28 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Muffin, Sodium 350 mg, Sugar 17 g, TransFat 0 g