Ingredients
- ½ C Almond Flour
- ½ C White Rice Flour
- 2 tablespoon Arrowroot Powder
- 1 teaspoon Xanthan Gum
- ¾ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
- ⅔ C Sugar
- 1 tablespoon Poppyseeds
- 1 Egg
- 3 tablespoon Olive Oil
- ¼ C Orange Juice fresh squeezed
- ½ C Non-Dairy Milk
- 1 tablespoon Orange Zest
Instructions
- Preheat oven to 400 degrees. Line a muffin pan with paper cups. This make 6 muffins.
- In a large bowl, mix all of the dry ingredients: almond flour, rice flour, arrowroot, xanthum gum, baking powder, baking soda, salt, sugar and poppyseeds. Stir together and break up an lumps.
- In a second small bowl, crack the egg. Whisk until it's foamy. Add olive oil, orange juice and milk and stir well. Pour wet ingredients into dry and add the zest. Stir with a spatula about 15 strokes until the dry ingredients are incorporated. Work quickly to put the batter into the prepared muffin pan. Sprinkle tops with sugar if you'd like.
- Bake for 2 minutes at 400, then reduce heat to 375. Bake additional 25 minutes. Or until tops spring back with gently poked.
Nutrition Facts
Gluten Free Orange Poppyseed Muffins
Amount per Serving
Calories
288
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
27
mg
9
%
Sodium
248
mg
11
%
Potassium
56
mg
2
%
Carbohydrates
40
g
13
%
Fiber
2
g
8
%
Sugar
23
g
26
%
Protein
4
g
8
%
Vitamin A
64
IU
1
%
Vitamin C
7
mg
8
%
Calcium
105
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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