Lemon Almond Poppy Seed Muffin Makeover

The gluten-free Almond Poppy Seed Muffin Mix is officially three years old next month and so I think it's time to revisit the recipe and see if there is a way to make it into a mix to ship to the starving Mission Man in Alaska.

Once upon a time, it was one of his favorite--back in high school--so I'm mixing it up again using a different flour and shipping it off to the Land Up North.

The first batch -- made with my wholegrain flour mix was very earthy and muffinlike--less like the light and airy moist cupcake recipe at the bottom of this recipe. But I'll glaze it with lemon glaze and it will be fine.

3/4 cup sugar

2 cups g-f flour mix (I used healthier featherlight)

1/2 cup tapioca

1 tsp. soda

1 tablespoon baking powder

1 tsp salt

2 Tab. poppy seeds
1 tsp. guar gum (optional)

Use 2 cups mix and blend together the wet ingredients and stir together.

2 eggs,
2 T. oil,
1/4 cup buttermilk,
1/4 cup milk
1 tsp almond flavoring,
1 tsp lemon extract.

Mix together and spoon into mini muffin tins 2/3rds full. makes 24. or probably 12 regular size.
Bake at 350 15 minutes.

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First posted 4-8-09
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It Worked!

Dividing the mondo recipe into smaller increments, halving it and then dividing that half in half again worked!

Here are the smaller amounts. You can now make this mix up (makes 3 cups) and divide it in half to make two batches, (one for a later date--unless you have teens who take the full batch to school for lunch).

I made it today without dairy and it turned out fine! I used 1/2 cup Almond Milk in place of 1/4 buttermilk and 1/4 cup regular milk and it was delicious.

1/4 cup sorghum flour
1/3 cup garfava flour
1/2 cup tapioca flour
3/4 cup potato starch
3/4 cup sugar
2 T. poppy seeds
1 Tbs. baking powder
2 tsp. xanthun gum (guar)
1 tsp salt
1 tsp soda
2 T. dry whole eggs
1 t. potato flour (blender or coffee grind potato flakes to make flour to increase moisture)

Makes 3 cups mix. (2 batches)

Use 2 cups mix and blend together the wet ingredients and add

2 eggs,
2 T. oil,
1/4 cup buttermilk,
1/4 cup milk
1 tsp almond flavoring,
1 tsp lemon extract.

Mix together and spoon into mini muffin tins 2/3rds full. makes 12. or probably 6 regular size.
Bake at 350 15 minutes.