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Poppy seed Muffins - Gluten Free

For Flash-Back-Friday, I choose to re-post these poppy seed muffins with a few tweeks that improve the recipe - and a new photo.


Poppy seed for me triggers a childhood memory.
My grandparents lived in the adjoining farm to the one owned by my parents. Countless times I ran the length of the path connecting our two homes.
One of the flowers that immediately reminds me of my grandmother, is the poppy.
She always grew an abundance of the beautiful flowering plants.
I loved to watch the process of the flower forming the pod that grew and matured until the little holes formed around the rippled edge that allowed the ripe seed to shake out into my hand. I would beg Grandma for just one, please ! and usually I started begging before they were fully ripe!
I can still taste them!

I love these tasty muffins with a lemony poppy seed flavor.



Poppy Seed Muffins

  •  1 1/4 cup Julie's Flour mix  - or your own gluten-free mix.
  •  1/2 tsp xanthan gum
  • 1/2 tsp soda
  • 1 tsp. baking powder
  • 1/4 tsp salt
  • 2 rounded tsp. of poppy seed
  • 1/3 cup butter, softened to room temperature
  • 2/3 cup sugar
  • 1 egg 
  • 1 tsp vanilla 
  • 1 tsp. grated lemon rind
  • 2/3 cup yogurt or milk 
  • fresh lemon juice
  1. Mix dry ingredients and set aside.
  2. Place butter, sugar, egg, vanilla, lemon rind and milk in mixer bowl and beat well. 
  3. Add dry ingredients and beat until smooth 
  4. Pour batter into 12 muffin tins and bake for 25 min. at 350 degrees, or until test done.
  5. Remove from oven ..  cool slightly, then with a wooden skewer poke three holes in each muffin and using a teaspoon drizzle lemon juice over each muffin. 
  6. Serve warm or cooled, plain or with butter. 
****
from the kitchen of
recipe file

16 comments:

  1. BettyJuly 10, 2009 at 6:47 AM

    I love poppies..they are such a beautiful flower! And your poppy seed muffins look so delicious...wish I had one for breakfast.

    ReplyDelete
  2. Lovella ♥July 10, 2009 at 8:11 AM

    I have some poppies that have gone to seed. . .I'll have to save the seeds. . .and now I wonder why I have never saved the seeds before. . .I think I thought that those poppyseeds were from particular poppies. . .and now I learned something new.
    Your poppyseed muffins look really good.

    ReplyDelete
  3. As Simply As We CanJuly 10, 2009 at 8:24 AM

    Your muffins look so good and the picture of the flower is breathtaking. Makes me want to grow a patch of poppies!

    ReplyDelete
  4. JenileeJuly 10, 2009 at 9:52 AM

    mmmm! they sound delicious! :) visiting from lynnette kraft!

    ReplyDelete
  5. AnnelieseJuly 10, 2009 at 3:43 PM

    Funny, I don't think I ever thought of the flower when I thought of poppy seeds . . . love the picture of the pink one... and I know these muffins are good - even to one who doesn't need gluten free.

    ReplyDelete
  6. DebbieJuly 10, 2009 at 4:49 PM

    Thanks for another great gluten free recipe!
    Debbie

    ReplyDelete
  7. ellen b.July 10, 2009 at 5:54 PM

    Seems like a lot of good gluten free products come from Canada. I was on the search for some gluten free brownie mix for a bridal shower my daughter is hosting. The bride is gluten intolerant. Your muffins look very good.

    ReplyDelete
  8. Jeanine - The Baking BeautiesJuly 11, 2009 at 6:09 AM

    Mmm...looks delicious, Julie! I'd love to have more muffins on hand, these look like they'd fit the bill perfectly!

    ReplyDelete
  9. AnonymousJuly 11, 2009 at 3:32 PM

    Your muffins look so yummy. I love poppy seeds. I have afew friends who really enjoy your gluten free recipes julie. It has really helped them out. Keep them coming. Kathy PS:I loved your childhood memory attached to the recipe.

    ReplyDelete
  10. SchwesterGagaJuly 29, 2009 at 5:18 PM

    Oh Julie! Just catching up on my blogs since coming home from my trip! These look fantastic! Maybe I'll have a chance to try them tomorrow afternoon after teaching summer school. :) Hope you are doing well!

    Many floured kisses are coming your way!

    ReplyDelete
  11. AnonymousJanuary 3, 2010 at 12:03 PM

    Julie I would like to make banana bread/cake and apple cake (one or more of the recipes on MGCC). What flour do you suggest I use to substitute for the all purpose flour in those recipes, or is that not possible?

    anon1

    ReplyDelete
  12. JulieJanuary 3, 2010 at 4:00 PM

    Dear Anonymous...
    On some recipes you can substitute a 'gluten-free' flour mix and end up with a satisfactory result.
    You may have to experiement a little though.. the liquids might need adjusting .. and of course you need to add xanthan gum.

    ReplyDelete
  13. AnonymousJanuary 4, 2010 at 11:04 AM

    Thanks for responding Julie. I'll proceed ... tentatively. Must go shopping first though. I really do not have any of the substitutes. Fortunately, I live near a Kinnikinick store, which up until now I've not entered.

    ReplyDelete
  14. Debbie SandlandNovember 11, 2010 at 4:44 AM

    Hi Julie:
    My husband was just diagnosed with celiac, so I've gone out and bought a bunch of the various flour's, etc. I also picked up a gf all-purpose flour. I really don't want to add the bun/bread mix to my cupboard of stuff - at least before I use it up. Can I just use the gf all-purpose flour instead of the mix? What would be the difference?

    ReplyDelete
  15. JulieNovember 12, 2010 at 11:15 PM

    Hi Debbie... the difference would be the leavening agent... so if you use a gf flour mix... you would have to add baking powder. Maybe a couple of teaspoons.

    ReplyDelete
  16. Debbie SandlandNovember 15, 2010 at 2:30 PM

    Thanks Julie. I'll try it.

    ReplyDelete

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