Low-Fat Gluten Free Lemon Poppyseed Muffins

Name: Low-Fat Gluten Free Lemon Poppyseed Muffins Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 16
Ingredients: 1 1/2 cups white rice flour; 1 1/2 cups finely ground almonds; 2 tsp baking powder; 1 tsp baking soda; 1/4 tsp salt; 1 Tbsp poppy seeds; zest of 1 large lemon; 2 cups peeled and finely grated zucchini; 3 large eggs; 1/2 cup buttermilk; 3/4 cup sugar; 2 tsp lemon extract

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 16

Ingredients

1 1/2 cups white rice flour1 1/2 cups finely ground almonds2 tsp baking powder1 tsp baking soda1/4 tsp salt1 Tbsp poppy seedszest of 1 large lemon2 cups peeled and finely grated zucchini3 large eggs1/2 cup buttermilk3/4 cup sugar2 tsp lemon extract

Directions

Preheat oven to 350 degrees. Line a 12-muffin tray with paper or silicone liners - the recipe states 12 muffins, but I ended up with 16 using silicone liners - so be prepared! :)
Combine the dry ingredients in a medium bowl (flour, almonds, baking powder, baking soda, salt, poppy seeds) and set aside.
In a small bowl, combine the lemon zest and the zucchini.
Beat the eggs and sugar with a handheld or standing mixer for 3 minutes, resulting in a pale and creamy mixture.
Add the zucchini/lemon zest mixture, buttermilk, and lemon extract and beat again, until combined.
Working quickly with a spatula, fold in the dry ingredients until they are mixed in. The key is to not overwork the mixture.
Spoon even amounts of batter into each muffin liner, filling each liner to the top. Bake for 30 minutes.
Remove from oven, let cool, and serve.
Makes 16 muffins

Number of Servings: 16

Recipe submitted by SparkPeople user MOKONA.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving