Have you ever stood at the counter of your favorite coffee spot just wishing the line would move FASTER? Not necessarily because you were not truly enjoying the wait for the SuperFrappaWappaLappa whatever that the person before you had ordered, but because you were hungry and the goodies were making you think about it?
I am lucky not to be tempted by those treats. Usually I check them out to get flavor ideas. The other day I saw a HUGE (!!) piece of pound cake that looked like a good idea. We have some incredibly delicious strawberries now and I thought pound cake with strawberries would be good. And then I thought about the one pound of butter in the pound cake and thought maybe not. That, and let’s be honest, there are only two people in my house. We really do NOT need a whole pound cake floating around the house. Really. Not necessary.
When I got home, I opened the refrigerator to have a couple strawberries and saw a fabulous lemon sitting along side them in the fruit drawer. Oh yea. LEMON! I love lemony treats.
I must warn you here though. When I enjoy a lemony treat, I *really* want that lemon flavor to shine through…completely! I getdisappointed with lemon treats when the lemon flavor is just a glimmer or hint. I want to bite in to lemon goodness. What do you prefer?
Considering the fact that I contemplated the lemon long enough to completely forget the strawberries and pound cake idea, I knew I was going to be spending some time working on some treats today. And now I can’t wait for my mid-morning snack/breakfast tomorrow. (I don’t eat breakfast in the morning. I’m one of those people for whom the idea of food in the morning is NOT a good one.) Tomorrow, I’m packing some strawberries to accompany this luscious lemony poppy seed muffin.
It’s going to be the closest thing to heaven on a hectic Monday morning tomorrow. And it’s going to be hectic.
So, here’s a little treat for you in hopes that your Monday morning can begin with lemony goodness like mine.
Gluten Free Luscious Lemony Poppy Seed Muffins
Makes 6 muffins
4 Tablespoons butter
1/2 cup sugar
1 teaspoon lemon extract
1 1/2 Tablespoons lemon zest (or the zest from one large lemon)
2 Tablespoon lemon juice (from the lemon you zested)
1/2 cup + 1 Tablespoon GF Flour mix (with xanthan gum)
OR 1/3 cup tapioca starch + 1/4 cup superfine rice flour + 1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup almond flour (otherwise called almond meal)
2 teaspoons poppy seeds (+ to taste/preference)
1/4 cup milk or buttermilk
Lemon syrup ingredients:
2 Tablespoons lemon juice
2 Tablespoons sugar
- Preheat oven to 350F.
- Cream together butter and sugar.
- Add the egg, lemon extract, lemon zest and lemon juice. Blend together well.
- In a separate bowl, whisk together flour(s), baking powder, salt, and almond flour.
- Add dry ingredients to creamed sugar/butter/egg mixture alternating with the milk.
- Fill muffin cups/paper liners and bake for 16-20 minutes until lightly golden.
- While the muffins are baking, mix together the sugar and lemon juice for the lemon syrup and set aside.
- Test muffins by inserting a toothpick. If they are done, the toothpick will come out clean.
- Puncture several small holes in each muffin (6 or so). Spoon the lemon syrup over the top of each muffin.
- Allow the muffins to sit for 15 minutes before removing from the pan. (Warning: the muffin liners may be sticky. If serving the muffins to guests, remove the liners before serving.)
Serve topped with cut berries and a dollop of whipped cream (not the super sweet cream though) or eat them plain.
Happy Lemon Muffin Making!
PS. UPDATE: 4/29/2008: know I just made these the other day, but they were quickly gobbled up at home. I made another batch last night (for my afternoon meeting snack) and this time I folded some of the cut strawberries in to the batter before baking. Oh yea. I think I’m in love.