THIS BURST OF TANGY-FRESH LEMON AND THE LIGHT CRUNCH OF POPPY SEEDS

IS GUARANTEED TO WAKE UP TIRED TASTE BUDS!

 

Stir together in a medium bowl:

·         2 cups Gluten Free Pantry Muffin and Scone Mix

·         1 to 1/2 Tablespoon poppy seeds

 

Combine thoroughly in a medium bowl:

·         2 teaspoons freshly grated lemon rind (You'll need 2 medium lemons; use only the yellow zest.)

·         1/3 cup freshly squeezed lemon juice

·         2 whole eggs, beaten lightly with a fork

·         1/4 cup unsalted butter, melted

·         1 cup sour cream

·         1/2 teaspoon gluten-free vanilla extract (optional)

 

Stir wet mixture into dry ingredients and combine thoroughly to give a thick batter.

 

Spoon into lined muffin tins and bake 15 to 16 minutes at 350 degrees or transfer into a lightly oiled 4x8- inch loaf pan and bake 40 minutes or until cake tester comes out clean.

 

Yield: 12 to 14 muffins or 1 loaf