Lemon Poppyseed Muffins (Gluten Free)
  • 1 1/2 cups rice flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca flour
  • 1/2 tsp xanthum gum
  • 1 tbs baking powder
  • 1/2 tsp salt
  • 2/3 cup sugar
  • 2 tbs poppy seeds
  • 3/4 cup rice millk
  • 3 tbs lemon juice
  • 1/2 tsp lemon extract
  • 1 egg
  • 1/4 cup oil
  1. Preheat oven to 375 °F. Line a 12-mold cupcake tin with cupcake liners.
  2. Sift together dry ingredients. Beat the egg and wet ingredients together.
  3. Add wet ingredients into dry ingredients and stir well.
  4. Divide evenly in the cupcake liners. Ensure tops are smooth as they Bake 25 minutes.