Lemon Poppyseed Muffins

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Prewarm the oven to 400 F.

 

1 1/2 c tapioca starch

2 c white GF flour like sorghum, bean flour or potato flour

1 c corn starch

3 + 2 tsp tblsp baking powder

1 1/2 tsp salt

1/2 cup soft tofu or 3 in agar agar strip or flaxseed gel to equal 3 eggs)

1/3 cup vegetable oil

1 1/2 c water (I prefer the water)

1/4 c lemon juice (fresh squeezed is best because the pulp adds to the taste)

1/4 c poppy seeds, hemp or other preferred seed

1 cup Perrier or other sparkling water (Perrier seems to work best but tonic

water is okay)

 

Bake for 30 minutes. Once the tops have browned and set, cover with aluminium

foil and continue baking. Muffins are done when a toothpick inserted into the

middle comes out clean.

 

It is important to remove these from the tin and onto their sides to cool. Turn

once during cooling or the weight of the flours may cause the muffins to sink in

on themselves.

 

This batter should be cake-like and will need to be spooned rather than poured.

If it is too thin, add a little extra of your favourite flour.

 

I like to add ground sesame seeds to the batter as part of the flours because it

adds calcium.

 

I have also made these using nipa sap vinegar and lemon flavouring when I didn't

have lemon juice. The smell was stronger but the taste was still good. I used

2 tblsp vinegar, 1 tsp flavouring and water to make up the liquid different.

 

Let me know if there are any problems.

 

BL