Lemon poppyseed muffins

Lemon Poppyseed Muffins

2 cups self-raising gluten-free cake flour

1/2 cup sugar (this can definitely be reduced. Honey would also be a great substitute)

1/2 cup olive or vegetable oil

1 cup + 2 tablespoons whole milk

4 tablespoons lemon juice

1 teaspoon lemon zest (more if you're like me. I like to go heavy on the lemon)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla

2 tablespoons poppy seeds 

Preheat oven to 175ºC/350ºF. Mix dry ingredients. Beat oil and sugar in separate bowl; add milk, lemon juice and zest, and vanilla. 

Gradually add dry ingredients to wet. Do not over mix. 

Drop into lined muffin tins and bake for 15-20 minutes.

*personally, I think these would be fabulous with a lemon glaze. I will add that next time, and use part butter, part oil.