After I shared last week’s blog on FaceBook, a friend requested a Poppy Seed Muffin recipe. While I had made gluten-free Poppy Seed Cake a number of times, I had yet to create a less sweet muffin version. But a challenge that will add to my baking repertoire and also please a friend is a challenge worth tackling. So, today, I wedded my Poppy Seed Cake recipe with my standard muffin recipe, and voila…the marriage produced a delicate yet substantial and very tasty muffin.
Poppy Seed Muffins
1 and 1/3 cups sorghum flour
2/3 cup arrowroot starch
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon xanthan gum
1/3 cup sugar
2 tablespoons poppy seeds
1 egg
1/2 cup cream
1/2 cup water
1/3 cup vegetable oil
1 teaspoon vanilla
1 teaspoon almond extract
Preheat the oven to 350 degrees. Grease muffin tin.
Whisk sorghum flour, arrowroot starch, salt, baking powder, xanthan gum, sugar, and poppy seeds. Add egg, cream, water, oil, vanilla, and almond extract. Stir vigorously with a fork until mixture is beaten and uniform. Scoop into 12 muffins tins, dividing evenly.
Bake 20 minutes at 350 degrees (convection oven: 15-16 minutes at 325 degrees). Yield: 12 muffins. Eat or freeze within 24 hours; these got stale within two days, unlike other muffins; however, they freeze well. So you can enjoy them by wrapping in a paper towel or light cloth and microwaving briefly.
***
Good thing it was time for my midafternoon coffee break when these muffins came out of the oven. I devoured one and then figured my cats wouldn’t even notice if I went back to eat another—one of the big advantages of living without other humans. Then, just to be sure I wasn’t unreasonably biased toward my own creation, I asked a friend to try one, which she gladly did. The verdict: challenge accepted and met. And if you’re not so easily persuaded, bake a batch, and see for yourself.
[Note: I would be glad to take your baking/cooking requests or challenges. Please respond via the comment section, or contact me, Nancy Browning, at [email protected].]
Poppy Seed Muffins
1 and 1/3 cups sorghum flour
2/3 cup arrowroot starch
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon xanthan gum
1/3 cup sugar
2 tablespoons poppy seeds
1 egg
1/2 cup cream
1/2 cup water
1/3 cup vegetable oil
1 teaspoon vanilla
1 teaspoon almond extract
Preheat the oven to 350 degrees. Grease muffin tin.
Whisk sorghum flour, arrowroot starch, salt, baking powder, xanthan gum, sugar, and poppy seeds. Add egg, cream, water, oil, vanilla, and almond extract. Stir vigorously with a fork until mixture is beaten and uniform. Scoop into 12 muffins tins, dividing evenly.
Bake 20 minutes at 350 degrees (convection oven: 15-16 minutes at 325 degrees). Yield: 12 muffins. Eat or freeze within 24 hours; these got stale within two days, unlike other muffins; however, they freeze well. So you can enjoy them by wrapping in a paper towel or light cloth and microwaving briefly.
***
Good thing it was time for my midafternoon coffee break when these muffins came out of the oven. I devoured one and then figured my cats wouldn’t even notice if I went back to eat another—one of the big advantages of living without other humans. Then, just to be sure I wasn’t unreasonably biased toward my own creation, I asked a friend to try one, which she gladly did. The verdict: challenge accepted and met. And if you’re not so easily persuaded, bake a batch, and see for yourself.
[Note: I would be glad to take your baking/cooking requests or challenges. Please respond via the comment section, or contact me, Nancy Browning, at [email protected].]
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