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LEMON-POPPY SEED MUFFINS
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

Chocolate Covered Pretzels 101012
Glutino
Chocolate Covered Pretzels
$5.99
Hamburger Buns Whole Grain 952041
UDI'S
Hamburger Buns Whole Grain
$5.09
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