Lemon (Raspberry or Poppy seed) Muffins!

There's something about the warmer weather that makes you want to eat something citrus-based.  It all started with my orange poppy seed muffins, and I've been branching out from there. I always have experimented, but now I'm getting my modifications and variations all typed up!  This recipe is wonderful as lemon muffins, but we love them as lemon raspberry muffins or lemon poppy seed muffins.  I think you will, too!  Enjoy!

Lemon (Raspberry or Poppy seed) Muffins

Makes 12 muffins

Preheat oven to 375F.  Line muffin tin with 12 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

½ cup *lemon sugar (*to make lemon sugar – use grated zest from 1 lemon + ½ cup sugar – let rest in fridge 2-3 days for best flavor OR just include ½ cup sugar + grated zest from 1 lemon here in the recipe)

1 tsp xanthan gum

3 tsp baking powder

½ tsp salt

1 - 2 Tbsp poppy seeds (If making lemon poppy seed muffins)

Mix wet ingredients in a large bowl:

8 oz milk (lactose-free works great)

3 oz oil (canola or extra light olive oil)

1 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.

Gently fold in:

¾ cup fresh raspberries, broken/chopped into smaller pieces (If making lemon raspberry muffins - you can also use frozen berries, don’t thaw, and cook an extra 3-4 minutes)

Pour batter evenly into 12 muffin cups. They should be about ¾ full.

Bake at 375F for 20 - 25 minutes, until nicely golden on top.  Remove from oven and set to cool on a cooling rack. Top with lemon glaze, below.

Lemon Glaze

 This makes a small amount of glaze, if you like your muffins with a bit extra, just double the glaze recipe. It'll work great!

Mix together in a small bowl:

2-3 tsp fresh lemon juice

½ tsp zest of lemon (optional)

¼ cup powdered sugar

Spread over warm or cool muffins.  Enjoy!