Poppy seed Muffins - Gluten Free

For Flash-Back-Friday, I choose to re-post these poppy seed muffins with a few tweeks that improve the recipe - and a new photo.

Poppy seed for me triggers a childhood memory.
My grandparents lived in the adjoining farm to the one owned by my parents. Countless times I ran the length of the path connecting our two homes.
One of the flowers that immediately reminds me of my grandmother, is the poppy.
She always grew an abundance of the beautiful flowering plants.
I loved to watch the process of the flower forming the pod that grew and matured until the little holes formed around the rippled edge that allowed the ripe seed to shake out into my hand. I would beg Grandma for just one, please ! and usually I started begging before they were fully ripe!
I can still taste them!

I love these tasty muffins with a lemony poppy seed flavor.

Poppy Seed Muffins

•  1 1/4 cup Julie's Flour mix  - or your own gluten-free mix.
•  1/2 tsp xanthan gum
• 1/2 tsp soda
• 1 tsp. baking powder
• 1/4 tsp salt
• 2 rounded tsp. of poppy seed
• 1/3 cup butter, softened to room temperature
• 2/3 cup sugar
• 1 egg 
• 1 tsp vanilla 
• 1 tsp. grated lemon rind
• 2/3 cup yogurt or milk 
• fresh lemon juice

1. Mix dry ingredients and set aside.
2. Place butter, sugar, egg, vanilla, lemon rind and milk in mixer bowl and beat well. 
3. Add dry ingredients and beat until smooth 
4. Pour batter into 12 muffin tins and bake for 25 min. at 350 degrees, or until test done.
5. Remove from oven ..  cool slightly, then with a wooden skewer poke three holes in each muffin and using a teaspoon drizzle lemon juice over each muffin. 
6. Serve warm or cooled, plain or with butter. 

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