Gluten-Free Vanilla Poppy Seed Muffins
2 cups Better Batter Gluten Free flour
2 1/2 cups sugar
4 tsps poppy seeds
2 vanilla beans, sliced lengthwise, pulp removed
1 1/2 tsps baking powder
1 1/2 tsps salt
3 eggs
1 1/4 cups milk
1 cup Canola oil
1 tsp vanilla extract
1 tsp almond extract
1/4 cup orange juice
1 1/2 tsps baking powder
1 1/2 tsps salt
3 eggs
1 1/4 cups milk
1 cup Canola oil
1 tsp vanilla extract
1 tsp almond extract
1/4 cup orange juice
In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt.
In another bowl, beat the eggs, milk, Vanilla bean pulp, oil, extracts and juice. Stir into dry ingredients just until moistened.
Fill greased muffin cups two-thirds full.
Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing.
Serve!
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You have reminded me that poppy seeds are an ingredient I need to play with soon. I bet these muffins were wonderful with their nutty flavor. :)
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