Light and fluffy muffins! And gluten-free! You won't believe your taste-buds. I've never been a fan of dense, fat muffins. In fact, I usually didn't like muffins because they tended to be overpowering in their denseness. I prefer my muffins to be light and delicate, so they melt in my mouth. These are fabulously light and fluffy and oh, so delicious. These muffins go quickly, so if you were hoping to share, double your recipe (or hide them). Enjoy!
Orange Poppy seed Muffins
Makes 12 muffins
Preheat oven to 400F. Line muffin tin with paper liners.
Mix dry ingredients in a medium bowl:
½ cup
brown rice flour
¼ cup
white rice flour
¼ cup
tapioca starch
¼ cup
potato starch
1/3
cup sugar
1 - 1 ¼ tsp xanthan
gum
1 ½ tsp
baking powder
½ tsp
baking soda
½ tsp
salt
1 ½ Tbsp
poppy seeds
(optional, you can just make orange muffins)
Mix wet ingredients in a large bowl:
Zest
of 2 oranges (set
aside ½ tsp for glaze, if desired)
Juice
of 2 oranges + water to make 8 oz total (set aside 3-4 tsp for glaze, if desired)
3 oz
oil (canola or extra
light olive oil)
2
eggs
Add dry ingredients into wet
ingredients and whisk until blended. There will still be a few small lumps
left, but don’t worry about it. It’s best
not to over-mix muffins.
Pour batter evenly into 12 muffin cups.
They should be about ¾ full.
Bake at 400F for 15-20 minutes, until
nicely golden on top. Remove from oven
and set to cool on a cooling rack. Top with orange glaze, below.
Orange Glaze
Mix together in a small bowl:
3-4
tsp orange juice
½ tsp
zest of orange (optional)
½ cup
powdered sugar
Spread over warm or cool muffins. Enjoy!
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