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Gluten-Free Poppy Seed Muffins PDF Print E-mail

Recipe by Julie Jones

Cream together:

1 stick butter
¾ c. sugar
2 eggs
1 c. vanilla yogurt
1 tsp. vanilla extract
1 tsp. almond extract

Combine and add to wet mixture:

¼ c. almond meal
1 ½ c. gluten free flour mix (see below)
3 tsp. poppyseeds
½ tsp. salt
¼ tsp. guar gum

Spoon batter into lined muffin pan and top with sliced almonds. Bake at 400 degrees for 15 minutes.


Julie's Gluten Free Baking Flour Mix

2 c. brown rice flour
2 c. white rice flour
1 c. potato starch
2/3 c. sorghum flour
1 1/3 c. tapioca starch
1 ½ c/ sweet rice flour
4 tsp. xanthan gum

Mix well and store in freezer.