Almond Poppyseed Muffins: gluten free and homemade

I'm much braver than I used to be. I might even be ready to take off my gluten free training wheels. Months ago, I whipped up some other poppy seed muffins, which were made with a mix from Blue Chip Group. So, last night, I decided the time had finally come for me to create a really tasty and solid recipe that we could use often for the beloved gems we call muffins. Believe me, this wasn't my first try without a mix. But, this was the first real success. The boy tells me it's taking a lot of self control to not down the whole batch right now. He's rationing them. Although, with a recipe this easy, I wouldn't be opposed to making them often. And in gluten free snack land, we need all the easy we can get.

Oh, and the sour cream? It keeps these babies moist, with a pretty decent crumb. I think you'll really like these little guys.



Almond Poppyseed Muffins: gluten free and homemade

1/2 cup almond meal
1 1/2 cups gluten free flour mix (I used 1/2 cup sorghum flour, 1/2 cup sweet rice flour, and 1/2 cup tapioca starch)
1/4 cup brown sugar
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1/4 teaspoon salt
1 cup sour cream
1/2 cup vegetable oil
2 eggs
2 tablespoons poppy seeds
2 tablespoons milk (cow or otherwise, we regularly use vanilla rice milk)
1 teaspoon vanilla extract
3 teaspoons almond extract

In a large bowl, combine flours, sugar, baking powder, baking soda, xanthan gum and salt; whisk to combine and set aside. Combine the remaining ingredients; mix well. Stir in the dry ingredients just until moistened. Fill paper-lined muffin cups about 2/3 full. Bake at 400 degrees for 12-15 minutes. Cool in the pan before removing to a wire rack. Try not to eat them all at once.


UPDATE (4 March 2009): This morning, I made a batch of these before work. They truly are a 30 minutes or less recipe. This included me whipping up some almond meal. It's so incredibly simple - whisk together dry, mix in wet, drop into muffin papers. Bake for as little as 10 minutes. Hot muffins in the morning? Yes. Yessirree.

[helpful tip for re-warming gluten free muffins]