Sunday, October 7, 2012

Vanilla Poppy Seed Muffins

I don't know about you, but I am a sucker for those really yummy poppy seed muffins they sell at Costco. So much time has come and gone since I have had one. They are full of gluten and have no place in our home anymore. Time to make some that we can eat! These turned out great! 

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

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.
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1 comment:

  1. 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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