Today I’m going to share the recipe I’ve bee using for several years for some amazing poppyseed muffins. Back before I was GF/DF I LOVED the Costco poppyseed muffins. I didn’t eat them very often because they are a million calories but they were for sure a favorite of mine.
I started making this recipe at home and found that it was really yummy but also not nearly as greasy as the Costco ones. Fast forward a few years, after going gluten and diary free I found that many baked goods you could get in the stores were either super expensive or not great at all. I started modifying the recipes I loved and found that a lot of them were easy to make gluten/diary free. If you aren’t gluten/diary free check out Julias recipe (linked above) it’s a good one!
Wet Ingredients: 2 eggs 3/4 cup sugar 1/4 cup melted butter 1 TBSP – almond extract 1 cup unsweatened almond milk
Dry Ingredients: 1 1/4 cup brown rice flour 1/4 cup + 2 TBSP tapioca starch (this can be subbed for corn starch or arrowroot starch) 1/4 cup + 2 TBSP potato starch 1/2 tsp xanthum gum 1 TBSP poppyseeds 1 Tsp baking powder 1/4 Tsp bakings soda 1/2 Tsp salt
Instructions: Preheat 350 degrees. Line muffin pan with liners or spray pan with pan spray.
Mix together eggs, sugar, melted butter, milk and almond extract. In a separate bowl mix together all the dry ingredients. Add the dry ingredients to the wet and mix well with a whisk. Distribute the batter into 12 muffin cups. Bake at 350 for 18-22 minutes. Gluten free flour doesn’t usually brown well so don’t base the doneness on the color of the muffins. Prick the center with a toothpick to check for doneness.
So first on the blog I want to share one of my all time favorite pie recipes! This is a recipe my mom made when I was growing up and was one of the first dessert recipes I tweaked to be GF/DF. This I’m not sure where it originates from but it’s an absolute favorite in our family and if you prefer, go ahead and make it with all the gluten and diary.
Before going diary free I would top it with homemade whipped cream (SO GOOD). Now I just eat it as is and serve regular whipping cream on the side for all of my diary eating family.
1 – 10” baked pie crust shell – (Gluten Free Pie Crust) or (Regular) Filling:
1 ½ cups sugar ½ cup cornstarch (or arrowroot if you prefer) 1 ½ cups water
1 cup almond milk (coconut or whole milk also works here) 6 egg yolks 2/3 cup lemon juice (fresh if possible)
4 Tbsp. butter or margarine 1 ½ tsp. fresh lemon zest
Combine sugar and cornstarch in a medium pot. Add water and milk. Beat egg yolks until light colored and add to mixture. Cook on medium-low heat stirring constantly with a whisk until thickened. Remove from heat then stir in lemon juice, butter and peel. Stir until combined. Pour into cooked pie crust and cool completely.
I leave it on the counter to cool for a bit then put in the fridge to cool completely. I highly recommend sharing this delicious pie with a friend or your family!
It’s been forever since I’ve shared anything but I wanted start sharing some recipes here and there. In November, per the recommendation of my doctor, I went gluten/diary free to help resolve some health issues. It’s been an adjustment but it has helped a lot and I’m getting the hang of it!
This week my daughter requested applesauce muffins so I tweaked a traditional recipe (you can find the original here) to be gluten-free. My kids LOVE them and they taste totally normal (texture is spot on, and no weird after taste!) I hope you enjoy them as much as we do!
2 cups Better Batter GF Flour OR the next 6 ingredients
– 1 1/4 brown rice flour
– 1/3 cup potato starch
– 1/3 cup tapioca starch
– 1 tsp xanthum gum (
– 1/2 tsp powdered pectin (like you use when making jam)
– 1 TBSP instant mashed potatoes
1/2 cup sugar
1 tsp cinnamon
1/4 tsp salt
2 tsp GF baking powder
1/4 cup oil of choice or melted butter
1 1/4 cups applesauce
2 tsp vanilla extract
Pre-heat oven to 375 degrees. Mix all the dry ingredients in a bowl. Mix wet ingredients in a separate bowl. Combine wet/dry ingredients and mix well. Scoop batter into a greased or lined muffin tin. Bake at 375 degrees for 15-17 minutes. Makes 12 muffins.