3/4 C. milk
1/2 C. canola oil
1 tsp. lemon zest
1 tsp. lemon extract
1 tsp. vanilla extract
2 1/4 C. Sorghum Blend (recipe follows)
3/4 C. sugar
1 T. poppy seeds
1 T. baking powder
1 1/2 tsp. xanthan gum
1 tsp. salt
3 T. sugar
1 tsp. grated lemon zest
Preheat oven to 375˚.
Line a 12-cup muffin pan with paper liners.
In a medium bowl, beat eggs until frothy, about 30 seconds.
Add the milk, oil, lemon zest, and extracts. Mix until well blended.
In a small bowl, whisk together the dry ingredients.
Gradually beat in the dry ingredients into the liquid ingredients until the batter is smooth.
Divide the batter evenly in the pan.
Prepare the topping by combining the sugar and zest together.
Sprinkle about 1/4 tsp. of topping on each muffin.
Bake in hot oven for 22 - 25 minutes or until muffin tops are firm and golden brown.
Cool in pan 10 minutes and transfer to cooling rack.
Yields 1 dozen.
Sorghum Flour Blend:
1 1/2 C. sorghum flour
1 1/2 C. potato starch
1 C. tapioca flour
Mix together in a ziplock bag. Measure as needed.