Gluten-Free Lemon-Poppy Seed Muffins
I was trying to make gluten- and chocolate-free muffins for a friend and adapted a family recipe for a chocolate-mayo cake to create this recipe. These are moist, cake-like muffins that are taste tested and approved by family!
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Recipe Summary
Ingredients
24
Original recipe yields 24 servings
Directions
Cook's Notes:
You can use brown or white rice flour, or a mixture of both. Xanthan gum can be used in place of guar gum.
Whipped dressing can be used instead of mayonnaise.
To make 48 mini muffins, use mini muffin pans and bake for 10 minutes.
Nutrition Facts
Per Serving:
226 calories; protein 2g; carbohydrates 28.9g; fat 12g; cholesterol 5.2mg; sodium 257mg.
Full Nutrition