gluten free & dairy free!
Gluten Free & Dairy Free
These muffins are filled with the bright flavor of lemon and made gluten free and dairy free.
Preheat oven to 375°F, and line a muffin tin with 6 paper cups. In a large bowl, combine flour, baking powder, salt, poppy seeds, sugar and lemon zest. Whisk together to mix. Set aside.
In a second smaller bowl, crack your egg. Whisk the egg until it's frothy, like soap bubbles.
Add the oil, milk and lemon juice to the egg. Whisk to combine.
Pour the wet ingredients into the dry. Fold together with a spatula about 10-15 strokes.
Pour batter into muffin cups, and sprinkle with coarse sugar. Bake for 26-28 minutes.
Cool in the pan for 5-10 minutes, then serve.